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+ servings

Pumpkin Pie: Healing Postpartum Recipe

Prep Time 1 hr
Course: Dessert, Vegetarian/Vegan
Cuisine: Ayurvedic Postpartum
Keyword: holiday recipe, postpartum, thanksgiving recipe
Servings: 8
Author: Ameya


Pie Crust

Pumpkin Pie Filling


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.