Pumpkin pie is one of those seasonal foods -- you know, nature has grown just the thing at that time of year which your body needs -- at that time of year.
Pumpkin -- and all hard edible squashes (Kabocha, Butternut and Buttercup) are excellent for strengthening our blood and nourishing our pancreas and spleen (balancing blood sugar, stimulating erythropoiesis in the spleen -- growing new blood cells). In fact, it is thought that eating the skin of these squashes nourishes the lining of the pancreas as well.
Below I have provided my favorite recipe for pumpkin pie -- and although all of the ingredients are not familiar to you, they should be. The sweeteners used do not spike the blood sugar in the same way that sugar does -- therefore further lightening the burden on the pancreas. The spices, ginger, nutmeg and cinnamon, warm the body and stimulate digestion.
Walnuts nourish what we refer to as the "yang" of the kidneys. Symptoms such as weak and low back and knees, fatigue, frequent urination or incontinence, involuntary seminal emission and other difficulties with urinary/seminal control as well as cold hands/feet are all symptoms of deficiency of the "kidney yang". About two ounces per day of lightly pan-toasted walnuts are helpful as a food "medicine".
As you are feeding yourself, you are nourishing your body...be sure to read the Thanksgiving food post as well: Feeding Your Soul.
Enjoy the recipe below. Feel free to comment below or email me with questions here.
Pumpkin Pie
Prepared Whole Wheat Pie Crust (from freezer section - prick bottom with a fork a few times) (or use favorite pie crust!)
2 Cups canned pumpkin (or steamed kabocha, butternut or buttercup squash)
1/3 cup barley malt
2 T corn oil
1/2 cup walnuts minced
Pinch Sea Salt
2/3 cup Brown Rice Syrup
1 t pumpkin pie spice (cinnamon, ginger, cloves, nutmeg)
1/2 t ground ginger
1 cup amasake or Eden Rice and Soy Blend
4 T kuzu or arrowroot dissolved in 1/4 cup cold water.
4 T kanten flakes/agar agar (1 T per cup of liquid)
Preheat over to 400 degrees for pie crust; then prebake the pie crust at 350 degrees for 10 minutes.
Combine barley malt and corn oil in a saucepan and cook until foamy. Immediately stir in walnuts and spread evenly across pie shell; set aside to cool.
Combine rice syrup, spices, amasake/Edenblend and Kanten flakes with canned squash in a heavy pot. Cook 15 minutes, stirring, until Kanten dissolves. Stir in Kuzu/Arrowroot dissolved in cold water and cook 3-4 minutes. Pour filling into pie shell. Let cool.
Pan-toast a few extra walnuts and garnish!
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