Pumpkin Pie With Whole Wheat Crust
Contributor: Beth Sibbett
2002 Cowley Cookbook
Crust
2 cups freshly-ground whole wheat flour
2/3 cup shortening
1/3 cup water
Makes enough dough for two crusts; roll out and put into two pie pans.
Pie Filling:
2 cups pumpkin
¾ tsp salt (I omit)
1 2/3 cups canned milk (1 can)
2 beaten eggs
3//4 cup sugar
1 T butter (I omit this too)
1 ¼ tsp cinnamon
1/4 tsp ginger
¼ tsp nutmeg
1/8 tsp cloves
Pour into two pie crusts. Bake 45 minutes at 425˚.