It’s comfort food season which includes a lot of pumpkin pie. If you leave out the sugar or corn syrup, pumpkin pies are both delicious AND nutritious. Pumpkins (Nan Gua) correspond to the Earth element in Chinese medicine, which represents the digestive system. They’re perfect to eat as the weather changes and cold/flu season begins. Pumpkin is warming and deeply nourishing to the body.
When pumpkin is cooked into desserts, curry, breads, soups, or stews with warming spices like ginger, garlic, cinnamon, or cloves, their benefits are enhanced.
Pumpkins are high in antioxidants, vitamin A, and fiber as well as low in calories.
Similar health benefits apply to fall squashes so go wild and experiment!
You can use a can of pumpkin purée or bake and scrape a small sugar pumpkin. Cut it in half, remove the seeds, and rub it with a little butter, coconut oil, or extra virgin olive oil. Bake it cut side down in a 375° oven for at least an hour until it gives when you push on the skin. Pull it out and let it cool. Once it is cooled, you can scrape out the flesh which is much more nutritious than the canned version.
INGREDIENTS
One can of pumpkin purée or the equivalent amount of baked pumpkin
One can of coconut milk
2-3 eggs, depending on their size
Maple syrup to taste
A dash each of cinnamon, clove, cardamom, ginger, nutmeg, black pepper, and salt
Place mixture in the pie shell of your choosing or skip the crust all together
Bake for 55 min at 350F
Enjoy!
