Pumpkin Pie: Healing Postpartum Recipe
Servings: 8
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
Great for mamas 10+ days postpartum. Serve room temperature or warm. Never directly out of the refrigerator.