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Whole Foods Pumpkin Pie

Whole Foods Pumpkin Pie

Prep: 15 min
Cook: 55 min
Total: 3 hr 10 min
Servings: 8

This pumpkin pie is better than your classic version even though it uses only whole food ingredients. This recipe has a healthy, gluten-free crust and a beautiful pumpkin maple filling full of spice and flavor.

Author Louisa
by Louisa
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 1 Pumpkin Pie (8 Servings)
Needed Kitchenware: Mixing bowl, 9 inch pie baking dish, blender, oven
Pie Crust
  • 2 cups rolled oats
  • 5 tbsp ground flaxmeal
  • 4 tbsp almond butter
  • 6 tbsp plantbased milk or water
Pie Filling
  • 1½ cans of pumpkin (about 23 oz)
  • 1 cup maple syrup
  • 4 tbsp arrowroot powder
  • 2 tbsp ground flaxmeal
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 tbsp ground cinnamon
  • ½ tsp ground ginger
  • ½ grated fresh nutmeg (about ¼ tsp ground nutmeg)
  • ½ tsp allspice
  • ¼ tsp ground cloves
(Optional) Topping
Recipe Directions

Directions

  • Preheat your oven to 375°F.
  • In a blender, add your rolled oats and blend until it turns into a flour. Pour this into a mixing bowl and add the flaxmeal, almond butter, and milk. Combine together thoroughly with a spatula until the mixture starts to clump together.
  • Pour the crust mixture into your 9 inch baking pie dish and using your fingers, evenly spread it out and up the sides of your pie dish.
  • In your blender, mix together all of the ingredients of the filling: pumpkin, maple syrup, arrowroot powder, ground flaxmeal, vanilla, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Pour this mixture evenly in your pie dish.
  • Bake for 55 minutes and then allow to cool. Once cooled, pop it into the refridgerator to allow it to set until ready to serve. Allow to cool at least for 2 hours, best overnight. The cooling allows it to set and is best served cold, though you can reheat if you prefer. Enjoy!
Notes

Use canned pumpkin, not canned premade pumpkin pie filling.

You can certainly substitute the almond butter for your favorite nut or seed butter.

I would suggest using a maple syrup that is lighter colored like amber. The maple shouldn't over-power the pumpkin or spices this way.

Recipe nutrition

Nutritional Information

Yield: 1 Pumpkin Pie
Servings: 8
Information per serving:
Energy: 310.8 kcal
Carbohydrate: 55.9 g
Protein: 6.8 g
Fiber: 7.2 g
Sugar: 27.1 g
Fat: 8 g
Monounsaturated Fat: 3.4 g
Polyunsatured Fat: 2.9 g
Omega-3: 0.8 g
Omega-6: 1.6 g
Saturated Fat: 0.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 21.5 mg 5% DV
Folate: 20.8 µg 5% DV
A: 12380.6 IU 531% DV
B1: 0.2 mg 14% DV
B2: 0.7 mg 61% DV
B3: 0.8 mg 6% DV
B5: 0.6 mg 12% DV
B6: 0.1 mg 6% DV
B12: 0 mg 0% DV
C: 3.4 mg 5% DV
D: 0 IU 0% DV
E: 2.9 mg 19% DV
K: 13.5 µg 15% DV
Calcium: 132 mg 13% DV
Copper: 0.3 mg 28% DV
Iron: 2.8 mg 16% DV
Magnesium: 79.8 mg 25% DV
Manganese: 2.5 mg 137% DV
Phosphorus: 159.4 mg 23% DV
Potassium: 441.5 mg 9% DV
Selenium: 7.2 µg 13% DV
Sodium: 15.9 mg 1% DV
Zinc: 1.8 mg 22% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

whole food pumpkin pie

Whole Foods Pumpkin Pie Recipe

Finally! A pumpkin pie using only whole foods, yessss.

To be fair, it's honestly the best pumpkin pie I've ever had. For me, what matters most is flavor in the spices, a TINY bit of fat which we're getting from the crust, and a soft yet solid texture in the filling. This pie has all of those things and you can adjust the measurements of the spices to your liking with this recipe.

AND we're using oats for the crust so that adds some nutrition! Check out the mineral content in this recipe.

If you've seen my other recipes, you'll know that I don't like using a lot of expensive ingredients either. That means that we're avoiding using dates for the crust. Most whole foods recipes use a LOT of dates or nuts and while that might taste good, it's REALLY expensive to do that

I'm just not about that life. Oats and a bit of nut or seed butter is much cheaper.

You can use any nut or seed butter as well. I've tried this using peanut butter and it was also delicious.

whole foods pumpkin pie slice

Use canned pumpkin, not canned premade pumpkin pie filling.

You can certainly substitute the almond butter for your favorite nut or seed butter.

I would suggest using a maple syrup that is lighter colored like amber. The maple shouldn't over-power the pumpkin or spices this way.

Consider serving with a whole foods whipped cream topping as well! Make it an entire whole foods meal this way. The whipped cream is super creamy with non of that store-bought, freezer burn, chemical taste because it's homemade. Win-win!

Did you notice the Charlotte mug? That was really good spiced apple cider.

Hope you enjoy the pie!

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