Wholegrain Crust

2/3 rolled oats, ground fine in your food processor, or you can buy oat flour
1/3 cup whole wheat flour
1/3 cup unbleached all-purpose flour
2 tbsp. dark or light brown sugar, tightly packed
1 tsp. ground cinnamon
1/4 tsp. salt
6 tbsp. cold unsalted butter
3-4 tbsp cold milk, half and half, or cream


1-3/4 cups homemade pumpkin puree
2 eggs, slightly beaten
1-1/4 cups half and half
1/2 cup raw honey
1/4 c. pure maple syrup
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt


Mix together the flours, sugar, cinnamon and salt in a medium bowl. Cut the butter unto small cubes and using the fingers or a food processor and a blade until your dough resembles uneven bread crumbs. Slowly sprinkle in the milk, mix into the dough until it becomes cohesive. You know its just right when the dough holds together and does not seem dry or crumbly. Flatten it and shape into a disk – about an inch thick. Wrap your disk in plastic and refrigerate overnight or for up to 3 days. About 30 minutes before ready to make the pie, remove from the fridge and let it come to room temperature. Preheat your oven to 425F. On a floured surface, roll out the dough using a rolling pin- to about 12-inch circle. Because this is a wholegrain crust, it might crack a bit around the edges. Just patch it up and it will be fine. Transfer your dough to a 9-inch pie pan. Trim and crimp the edges. Chill the crust until ready to use.

Mix all the ingredients together in a bowl and stir until smooth and take a deep breath. Fall in a bowl! Pour your beautiful filling into the pie crust. You can use foil or the crust shield, whatever you have before baking. Place the pie on the bottom rack of the oven and bake for 15 minutes. Reduce the temp to 350F, move the pie to the middle rack and bake until a knife inserted 1 inch from the edges comes our moist but clean. It takes approximately 35-40 minutes.

Tip: If you use a glass pie pan, place in the middle of the oven. I using a stone pie pan, place on the bottom of your oven for half of the cooking time and then finish in the in the middle rack.


Variation: You can also make a Wholegrain Sweet Potato Pie by simply substituting sweet potato puree for the pumpkin.