Pumpkin Filling

• 3 cups canned pumpkin
• ¾ cup honey
• 2 tbsp molasses
• 3 tsp cinnamon
• ½ tsp cloves
• 1 ½ tsp ginger
• 4 eggs
• 1 medium can evaporated milk, (12 oz)

Pie Shell

• 1 ⅓ cups whole wheat flour
• 2 tbsp white flour
• ½ tsp salt (less or none if using salted butter)
• ½ cup butter, (well chilled)
• 4 tbsp water, iced (an additional 1-2 tbsp may be required)

Pie Shell

Add flour and salt to food processor work bowl, pulse to mix. Cut butter into chunks, add to food processor work bowl, pulse until mixture resembles coarse meal. With machine running steady add ice water slowly through feed hole, stopping as soon as a ball begins to form. Form into a ball, flatten into a 6-8 inch circle and dust with white flour. Using a rolling pin on a pastry frame or between wax paper sheets roll until about 1/8 in thick and 1 inch larger than pie pan. Using rolling pin or by folding in half carefully transfer dough to 9-10 inch pie pan. Trim and prepare edge as desired, leaving a little overhang to anchor.

Pumpkin Pie

Preheat oven to 450 ℉. Mix ingredients in order given. Pour into whole wheat pie shell and bake for 10 minutes. Reduce heat to 350 ℉ and bake for another 40 minutes or until set.

Extra dough makes a tasty treat when rolled up with cinnamon sugar and baked in toaster oven. Pie shell may be prepared ahead of time and stored in the fridge. Foil or crust protector may be used for part of the baking time to help prevent over browning of the edge.