April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN
This recipe is a favorite of mine. It’s wonderful as a custard for a breakfast or pour it into a baked pie shell for a delish, dairy free pumpkin pie.
Pumpkin Custard (or Pie Filling) – – cooked pumpkin or squash puree, whisked, maple syrup, cinnamon, nutmeg, clove, all spice, sea salt, Heat oven to 425º.
Drain pumpkin drain off excess water is you are using previously frozen squash or pumpkin.
In large bowl, combine all all ingredients.
Pour into oven safe baking dish.
Bake at 425º for 15 minutes then reduce heat to 325º for 30-40 minutes or until a knife inserted comes out clean.
Yeah, really that’s it.
; – Healing energetics–Pumpkin nourishes the Earth element’s organs of Stomach and Spleen. It helps warm the center, drains dampness and stabilizes the blood sugar. Eggs provide some fat and protein and the spices warm and move the blood.
Primary season: Late Summer, Autumn and Winter