Simple Pumpkin Pie with Whole Wheat Crust

Simple Pumpkin Pie with Whole Wheat Crust
This was a huge hit last year (even with the whole wheat crust)! Ingredients for Whole Wheat Pie Crust: 1 1/2 C. whole wheat flour 3/4 tsp. salt 2 Tbsp. cold milk 1/2 C. canola oil Ingredients for Filling (you can find this recipe on the back of a pumpkin can): 3/4 C. white sugar... Scroll down for the rest!

This was a huge hit last year (even with the whole wheat crust)!

Ingredients for Whole Wheat Pie Crust:

  • 1 1/2 C. whole wheat flour
  • 3/4 tsp. salt
  • 2 Tbsp. cold milk
  • 1/2 C. canola oil

Ingredients for Filling (you can find this recipe on the back of a pumpkin can):

  • 3/4 C. white sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 2 eggs
  • 1 (15 oz) can pumpkin puree
  • 1 (12 oz) can evaporated milk
  • optional: 1/2 tsp. ground ginger

Instructions:

  1. Combine crust ingredients and mix. Form into 9 inch pie pan.
  2. Put crust (in pan) in freezer and preheat oven to 425 degrees F.
  3. Mix dry filling ingredients together.
  4. Add wet filling ingredients and mix well.
  5. Pour filling into crust and bake at 425 degrees F. for 15 minutes.
  6. Reduce heat to 350 degrees F. and bake 50 minutes.
  7. Cool on top of stove and once the pie is not too hot, let it chill in refrigerator for at least 2 hours (I think it’s even better if you wait overnight).

Top with whipped cream right before serving.

Simple Pumpkin Pie with Whole Wheat Crust

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