Thanksgiving might look a little different this year. Maybe you won't be traveling or gathering with the usual suspects. This new reality can be an opportunity to mix things up a little bit - do things a little differently. Perhaps you've committed to focusing on healthier foods for the coming holidays, or you simply feel like you have done enough unhealthy eating in the past several months. So, here is the real question: "What is your pie plan?" Like a fairy with a magic wand, I am here to tell you that you can have your delicious pie (that also happens to be healthy) and eat it too! Below is a wonderful recipe that will leave you feeling nourished and celebratory; no guilt. I have shared this recipe every November for the past couple years and it's just too good to not keep sharing for Thanksgiving. Enjoy this seasonally appropriate, Ayurvedic aligned, treat! WINTER BUTTERNUT (OR SWEET POTATO) PIE
Preheat oven to 375 F
Add the following ingredients to your blender or food processor:
3-4 cups roasted butternut squash (or other winter squash/sweet potato of choice) 3/4 can of coconut milk or creme (NOT light, you want it nice and creamy) 3 eggs
1/4 cup maple syrup 1/2 tsp salt 2 tsp freshly grated ginger 1-2 tsp Pumpkin pie spice or about 1-1.5 tsp Cinnamon, 1/4-1/2 nutmeg, generous pinch of cloves
Directions: Puree all ingredients together in blender or food processor until creamy. Pour into pie crust or straight into buttered pie pan. Bake at 375 until filling does not jiggle when pie is shaken. I know, so technical and precise…. I think it is about 45-60 minutes depending on your oven. (Recipe inspired by a recipe from Ronna Strilaeff)
Make your "pie plan" now, so you don't get caught off guard in a couple weeks and end up with something less than ideal.