Pumpkin Pie with a Whole Grain Crust

Here is another pumpkin recipe for this wonderful season! I can't get enough! This pie is so good! If I eat original pumpkin pie I scrape the center out of the crust. I just can't do it. I eat my share of sinful treats but pie crust I just can't eat. A typical pie crust is made up of white flour and shortening (and a few other minor ingredients). Yuck! I don't think it can get much unhealthier! Here is a crust that you can devour and not feel so guilty about it!

Whole-grain pie crust

1 cup organic honey graham cracker crumbs (about 8 graham crackers)
1/2 cup whole-wheat flour
2 Tbsp. virgin coconut oil
2 Tbsp. sucanat OR brown sugar
2 Tbsp. ground flaxseed
2 Tbsp. wheat germ
1/2 tsp. ground ginger
1 large egg, lightly beaten

Pie Filling
3/4 cup sucanat OR organic sugar
1 tablespoon arrowroot powder OR organic cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large eggs
1 can (15 oz.) 100% pure pumpkin (NOT pie mix)
1 can (12 oz.) Evaporated Milk


Heat oven to 350° F. Lightly grease 9-inch pie plate.

Mix graham cracker crumbs, flour, oil, sugar, flaxseed, wheat germ and ginger in medium bowl. Add eggs; stir until moistened. Gently press mixture onto bottom and up side of prepared pie plate.

Bake for 15-18 minutes or until crust is golden brown. Cool completely on wire rack.

Increase the oven temperature to 425º F.

Combine sucanat, arrowroot powder, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie crust. Bake for 15 minutes.

Reduce temperature to 350º and bake for an additional 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack for about 2 hours.