Pumpkin Pie: Healing Postpartum Recipe
Pumpkin pie is truly one of the joys of the holiday season. As a pumpkin pie lover, as well as an Ayurvedic postpartum chef, I feel it is my duty to share with you this deliciously rejuvenating postpartum pie recipe. 
Unlike most American pumpkin pie recipes, there will be no mention of canned pumpkin pie filling (God forbid 
!) in this one. Using canned pumpkin pie filling would disqualify this pumpkin pie recipe from the realm of postnatal healing.
Canned foods are hard to digest and lack the vital energy that only fresh foods can give. Canned foods must be avoided in your postpartum diet whenever possible. Plus, this is a special postpartum pumpkin pie recipe that contains only ingredients that with promote strong postnatal rejuvenation. This isn’t your average pumpkin pie!
Pumpkin, like all winter squash, are favored foods during postpartum recovery. Being heavy, grounding and sweet, they help re-balance the system after birth. They are especially beneficial when combined with generous amounts of ghee and digestive spices.
Another noteworthy ingredient is arrowroot powder. Used in the place of cornstarch, as well as eggs, arrowroot is a binding agent that is healing to the digestive system and has a tonic action on the body (especially when combined with milk), building strength and stamina.
If you have a special someone who is planning to do some holiday cooking in your household (or anytime really), make sure to share this pumpkin pie recipe with them. It’s delicous for the whole family and extra healing for you.
That means you get the biggest piece!
Pumpkin Pie: Healing Postpartum Recipe
Ingredients
Pie Crust
- 1 cup whole wheat pastry flour
- 1/3 cup chilled butter (cut into pieces)
- 3 tbsp cold water
Pumpkin Pie Filling
- 3 tbsp arrowroot powder
- 1/2 cup whole milk or cream (Dairy-free substitute: coconut milk)
- 3 cups freshly baked pumpkin puree (1 sugar pie pumpkin)
- 1 cup jaggery (or coconut sugar)
- 2 tbsp ghee
- 1 tsp cinnamon powder
- 1/3 tsp clove powder
- 1/4 tsp ginger powder
- 1/8 tsp nutmeg powder
Instructions
Baking the Pumpkin
- Preheat the oven to 400°F
- Cut the pumpkin in half lengthwise and scoop out the seeds
- Place face down on a cookie sheet, with a thin layer of water coating the bottom.
- Bake for 45 minutes, or until soft when poked with a fork.
- Remove from oven and turn the pumpkin halves over to cool.
- Reduce heat to 350°F.
Prepping the Pie Crust
- In a mixing bowl, add flour and butter. Work butter into flour with a pastry cutter until the mixture resembles a course meal.
- Add cold water and stir with a fork. Use your hands to form the dough into a ball.
- Turn out on a lightly floured surface and roll into a 9 inch circle, adding flour to the rolling pin to prevent sticking.
- With a metal spatula, gently pull up the pie crust from the surface and press it into the bottom of the pie pan.
Making the Pumpkin Pie
- Add the arrowroot and milk to a blender and blend on low until well combined.
- Add the jaggery in small chunks, along with the rest of the ingredients.
- Blend on high until smooth.
- Pour the pie filling into the pie pan (on top of the unbaked crust) and smooth over the top with a rubber spatula.
- Bake in the oven for 1 hour, or until there are little cracks over the surface of the pie.
- Cool to room temperature before serving.
- Top with homemade whipped cream for a decadent treat.
Notes
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Mama's Menu: Ayurvedic Recipes For Postpartum Healing
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