I know it’s easy to go to the grocery store and buy a crust for your pie. But finding one that’s not loaded with fat and other unpronounceable ingredients can be a challenge. Making a pumpkin pie crust is a great starting place for pie-baking beginners. Unlike for an apple pie, you only have to make a crust for the bottom. And when you make your own, you control the ingredients. We use whole-wheat pastry flour in our crust for an added boost of fiber. We also cut down on the butter and use canola oil instead to keep saturated fat in check.