Preheat the oven to 350 degrees F.
On lightly floured surface, roll out Rachel McBride's Whole Wheat Dough to a 12-inch circle. Ease it into 10-inch deep-dish
pie plate, pressing evenly onto the bottom and up the sides of the pan. Prick the dough all over with a fork. Crimp the edges.
Line the pie crust with foil and fill with pie weights
or dried beans
. Bake 20 minutes. Remove the foil and weights. Return the crust to the oven and bake just until the dough
is lightly browned, 10 to 12 minutes. Cool the crust in the pan on a rack, 10 minutes.
Meanwhile, to make the filling, combine the evaporated milk, sweet potatoes, brown sugar, molasses, cinnamon
, nutmeg, allspice, eggs and egg white in a food processor
until smooth; it's alright if some sweet potato chunks remain. Pour the filling into the crust. Bake just until the center is set, 40 to 45 minutes. Cool completely on a rack. Chill until ready to serve.
Test Kitchen Tip: You can easily substitute 2 teaspoons pumpkin
pie spice for the cinnamon, nutmeg