Crust: 

3 cups whole wheat pastry flour (I used freshly milled soft white wheat)
1/4 cup honey granules
1 tsp salt
2 sticks cold butter, cut into small cubes
4 Tbs ice water

In a processor, place the flour, honey granules, and salt. Pulse to combine. Add the cubed butter and pulse. I like to add half the butter, pulse, then pulse in the rest of the butter. With motor running, pour the water in 1 Tbs at a time. The dough will be soft. Divide the dough in half. Wrap each half in plastic wrap and refrigerate while you make the filling.

Filling:

2 (15 oz) cans pumpkin
2 cups honey granules (or sugar)
1/2 cup ground rolled oats
1/4 cup ground flaxseed
1 Tbs cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp salt
1 cup almond milk
4 eggs

In a mixer, blend the pumpkin, honey granules, ground oats, ground flaxseed, cinnamon, nutmeg, ginger, and salt. Add the almond milk and eggs and mix until combined. Roll the dough out on a floured surface and place in two 9″ pie pans (or press the dough into the pan). Divide the filling evenly in the 2 pies. Bake at 450 degrees for 15 minutes  then reduce the heat to 350 and bake for 25-30 more minutes. The crust will be crispy, and the pie will feel set when touched. Let cool. Serve with whipped cream if desired.

Whipped Cream:

1 pint heavy whipping cream
1/4 cup honey granules
1 tsp vanilla

Place the mixer bowl and beaters in the freezer for about 10 minutes to cool. With mixer assembled, add the whipped cream, honey granules, and vanilla in the mixer and beat until thick and airy (this will take a few minutes). Serve immediately or store in the refrigerator.

makes two 9″ pies