Pumpkin Pie: Healing Postpartum Recipe
holiday recipe, postpartum, thanksgiving recipe
whole wheat pastry flour
(cut into pieces)
Pumpkin Pie Filling
whole milk or cream
(Dairy-free substitute: coconut milk)
freshly baked pumpkin puree (1 sugar pie pumpkin)
(or coconut sugar)
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.
Great for mamas 10+ days postpartum. Serve room temperature or warm. Never directly out of the refrigerator.