Pumpkin Honey Pie



1.5 cups white whole wheat flour
1/2 teaspoon salt
1/2 cup melted butter, preferably unsalted
2 tablespoons milk


3 eggs
1 can (16 ounces) organic pumpkin
3/4 cup honey
1/2 cup milk (preferably raw)
1/4 cup whipping (heavy) cream
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg


Preheat oven to 400.

Mix together crust ingredients thoroughly including flour, salt, butter, and milk. Squeeze the dough into a ball to make sure there is enough moisture. If it crumbles into pieces too easily then add another splash of milk. Shape the crust by thinning it out with your fingers/hands until the pie dish is evenly covered (pictured above). Feel free to make the edges look “fancy.

Beat eggs slightly in large bowl, using hand beater. Beat in remaining ingredients. Pour into crust-lined pie plate. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning (remove foil during last 15 minutes of baking.)

Bake 50 to 55 minutes or until toothpick inserted 1 inch from edge comes out clean. Cool 15 minutes. Refrigerate until chilled. Serve with sweetened whipped cream sprinkled with nutmeg if desired. Refrigerate any remaining pie.