Eat pumpkin pie and be grateful!
My secret to this pumpkin pie is the crust, which is made from a variation of a shortbread cookie recipe. Of course you can always use a shortbread cookie mix and make it easy on yourself. Always choose the most nourishing choice for yourself, sometimes that means taking a well-deserved culinary shortcut so you can spend more time with your family during the holidays. I recommend Bob’s Red Mill Gluten Free Shortbread Cookie mix. This recipe was adapted from my mom’s recipe, which was not gluten free. Using her recipes gives me that connection and feeling of love from her even now that she has past away. It keeps her alive in my heart when I smell the sweet mix of cinnamon and sugar. It is my intention to continue that circulation of love by sharing this very special recipe with you. Happy Thanksgiving!
If you want to get healthier, give thanks. Thanksgiving is all about celebrating what you are grateful for, and nothing says Thanksgiving more than pumpkin pie. In the yoga tradition, Sun Salutations are a practice of expressing gratitude to the sun. I teach Sun Salutations in nearly all of my yoga classes to connect with that ancient tradition of giving thanks. Each movement is connected with a sanskrit mantra that expresses gratitude for the sun’s warmth, light and ability to transform. These ancient yogis were on to something, as modern day science has proven that an attitude of gratitude can give you an immunity boost, decrease stress in the body, and make you more likely to have better health habits such as eating right and exercising. Read more about the physiological benefits of gratitude here.
1 can (15 ounces) organic pumpkin puree
1 can (14 ounces) organic Sweetened condensed milk
2 large free range eggs
1 tablespoon pumpkin pie spice* (or use 1 part ground clove, 2 parts ground ginger, and 4 parts ground cinnamon)
1 tablespoon ground cinnamon
½ teaspoon salt
2 sticks (½ pound) organic unsalted butter or Earth Balance vegan buttery sticks
¾ cups organic granulated sugar*
1 large free range egg
1 teaspoon vanilla
1 ⅔ cups white rice flour
¾ cup cornstarch
⅔ cup potato starch (not potato flour)
1 teaspoon salt
½ teaspoon xanthan gum
ALLOW all ingredients to come to room temperature.
PREHEAT oven to 350 degrees.
Cream butter and sugar on medium speed until light and fluffy. Scrape the sides of the bowl with a spatula. Add egg and mix for 1 minute. Add vanilla, scrape the sides of the bowl.
In a separate bowl, combine the flour, cornstarch, salt, potato starch and xanthan gum. Slowly add ½ of the flour mix to the butter mixture and mix for 1 minute. Add the remaining flour to the mixture and mix until all of the ingredients are combined.
Grease or butter a 9” pie dish, taking care to thoroughly grease the sides to prevent sticking. Press the crust mixture into the dish working from the inside out, creating an even ¼ inch thick crust. You will have leftover crust to use to decorate the top of your pie. Use the leftover crust like cookie dough and cut out festive leave shapes and bake separately on a cookie sheet for 8-10 minutes.
BAKE the empty pie crust for 8 minutes using a pie crust protector or foil to protect the edges from over baking. If you use foil, create a ring around the top of the crust. Meanwhile, begin making the filing for the pie.
MIX cinnamon, salt and pumpkin pie spice in small bowl, set aside. Beat eggs in large bowl. Stir in pumpkin and spice mixture. Gradually stir in sweetened condensed milk. Slowly pour the filling mix into the pie crust. Reposition the pie crust protector and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Decorate with pie crust cutouts to create a standout pie. Serve immediately or refrigerate.