Author: ashley

Tomato Pie

Prep Time 20 minutes
Cook Time 20 minutes
Course Snack
Cuisine Italian


  • 1 Wholly Wholesome Pie Shell Docked with a fork, bake for 10-14 minutes at 400°, keeping an eye on it until golden
  • 6-8 tbsp Olive Oil
  • ½ c chopped basil plus extra for garnish
  • 1-3 tsp minced garlic
  • 8 oz provolone cheese thin sliced
  • 8 plum tomatoes sliced thin lengthwise
  • ½ c grated parmesan or romano cheese
  • fresh ground pepper to taste


  • In a small saucepan, cook olive oil, basil and garlic until heated (We double this part because it’s so delicious!) Cover to keep warm.
  • Cover baked pie shell with half the provolone, then half the tomatoes. Sprinkle with 2 TB of shredded parm.
  • Repeat layers, topping with basil mixture and pepper.
  • Bake at 375℉ for 15-18 minutes until cheese is melted. Let stand five minutes.


Variation: Cheddar cheese and Vidalia onions for provolone and parmesan.

Wholly Pumpkin Pie

Wholly Pumpkin Pie
Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 8


  • ¾ cup sugar
  • 1 tsp organic ground cinnamon
  • ½ tsp salt
  • ½ tsp organic ground ginger
  • ¼ tsp organic ground clove
  • 2 large eggs
  • 1 15 oz can organic pumpkin puree
  • 1 12 oz can organic evaporated milk
  • 1 Wholly Wholesome 9" Organic Traditional Pie Shell


  • Preheat oven to 425℉
  • Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  • Pour into pie shell.
  • Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean.
  • Cool on wire rack for 2 hours. Serve immediately or refrigerate.