This Ayurvedic recipe for pumpkin pie is sweet and nurturing for your body, mind and soul. It balances vata dosha particularly well, leading to contentment and a calm mind — exactly what we need during the busy holiday season.
As you are creating this dish, use organic, locally-grown ingredients as much as possible. This extra attention will bring in even more love and happiness for your body and the earth.
Serves 4-6
Preparation time: 60 minutes
Augmenting
Pumpkin filling
you'll need
3 cups chopped pumpkin
2 Tbsp. ghee
½ tsp. mineral salt
½ tsp. nutmeg powder
½ tsp. ginger powder
1 tsp. cinnamon powder
2 whole cloves or ½ tsp. clove powder
¼ cup chopped pecans
water
Here’s how:
Heat the ghee on medium heat and then add spices, cooking until the aroma come up. Add chopped pumpkin pieces and stir to coat with ghee and spices. Add water to ⅓ the level of the pumpkin, stir, and cover. Reduce the heat and simmer until the pumpkin is soft, about 15 minutes. Let it cool for a few minutes, then blend or mash to your desired consistency.
Pie crust
you’ll need:
3/4 cups whole wheat flour
1/2 cup brown rice flour
1/4 cup flax meal
½ tsp. mineral salt
2 Tbsp. ghee
1 Tbsp. maple syrup
Water
Here’s how:
Mix flour, flax and salt. Stir in ghee and maple syrup, then add water to create a moist dough. Cover and let sit in a cool place for 5 minutes, then press into a baking dish.
Bake crust 5 to 7 minutes at 300 degrees until warm and slightly firm on top. Pull it out and add the pumpkin to the crust, sprinkling the chopped pecans on top.
Let it sit for 5 minutes, then serve!
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