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!
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.