Pumpkin Pie with Heirloom Wheat-Cream Cheese Crust

Original recipe by: Leslie Brenner

Why stop enjoying pumpkin pie once Thanksgiving has passed? For me at Cooks Without Borders, the November holiday simply marks the start of pumpkin pie season.

I go traditional with the spicing (who doesn’t love classic pumpkin spice?), and spike the filling with a touch of rye whiskey or brandy (Cognac or Armagnac are fantastic). For the crust, I turned to Roxana Jullapat’s Mother Grains for inspiration, and fell in love with her Sonora Wheat Pie Dough, which includes cream cheese along with the butter, and features whole-grain Sonora wheat flour for wonderful nuttiness.

My friends at Capay Mills in Northern California are a great source for Sonora wheat flour; you can also find it at Grist & Toll, Hayden Flour Mills and Barton Springs Mill. Jullapat’s dough can be made with any hard red or hard white wheat heirloom flour, though. If you don’t have access to one, you could try a combinat…