As promised, here is my super simple recipe for whole wheat pie crust. I made this crust with my pumpkin pie, and my husband made it with his pecan pie, and it was perfect for both. This crust is a crumbly type crust, it reminded me a little of a graham cracker crust. This recipe is a whole foods approved version that I adapted from an old family recipe, using just three ingredients. Easy as, well…pie!
Whole Wheat Pie Crust
1 1/3 cups whole wheat flour
1/2 cup butter, melted
4 tablespoons water, more or less as needed
Preheat oven to 350. Mix flour and butter together, and if needed add water one tablespoon at a time until you have the right consistency. Press your crust into an 8″ or 9″ pie plate. Bake crust for 10 minutes. Now you are ready to add your filling!
Have you ever felt like the mountains of Christmas gifts under your tree is all just a little too much? Are you stressed about holiday shopping, running from store to store for the current “it” items for your children? In the past I know I have spent way too much time, money, and my own sanity buying things my girls didn’t even need just so they would have lots of pretty things under the tree on Christmas morning.
This year we have implemented a few restrictions on our gift giving, and it has certainly made this part of the holidays more enjoyable and stress-free. For each of the girls we are giving them something they want, something they need, something they will wear, and something they will read. We are also giving them an educational gift, and this year it is something they will share but in the future it could be something different for each of them. My husband and I are also giving each other the same: need, want, wear, read; and we did each make a wish list to help each other out 🙂 Each of our girls also have a stocking that we will fill with a few small needs, as well as a few small wants.
In our country, and in the area that we live in specifically, there is so much excess. We are confronted with it on a daily basis where we live, and I have watched as the children around me have become so entitled it is downright scary…my own girls included. That is one of the many reason we had to stop and take a hard look at the way we are living our lives, and make some much needed changes in the direction we were going. Limiting Christmas gifts is just one way we are combating the excess in our lives.
How are you combating the culture of excess this holiday season? What is your family doing to keep your children grounded and living in reality?
I was in charge of bringing a few different things this Thanksgiving, and pumpkin pie was one of them. I have not made a pumpkin pie since we drastically changed our diet earlier this year, and I ended up adapting a Paula Deen recipe I found on Food Network. My version is whole foods approved, and oh so yummy! Organic ingredients are always preferred of course.
1 (8 ounce) package cream cheese, softened
2 cups canned pumpkin
1 cup coconut palm sugar
1 cup heavy cream
1/4 cup butter, melted
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 homemade whole wheat pie crust (I will post this recipe soon!)
Preheat the oven to 350 degrees F.
Press the homemade pie crust dough into a 9 inch pie pan, pressing up the sides of the pan to the top edge. Bake for 10 minutes.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer or standing mixer. Add the pumpkin and beat until combined. Add the sugar, and beat until combined. Add the eggs, heavy cream, and melted butter, and beat until combined. Finally, add the vanilla, and cinnamon, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices.