Kim Schwartz, resident swami and director of the High Desert Yoga Teacher Training Program, also happens to bake a delicious pumpkin pie. Kim uses fresh organic ingredients and substitutes maple syrup and maple sugar for white sugar, ghee for butter and yogurt for evaporated milk. For a truly scrumptious and nutritious pie, use a vine ripened organic local pie pumpkin.
Enjoy your pie while gazing at the bright blue New Mexico autumn sky. Happy Equinox and Bon Appetit!
2 & 2/3 cups ww pastry flour
1 teaspoon sea salt
2/3 cup ghee
1/2 cup cold water
2 cups baked and mashed pie pumpkin (bake whole pumpkin at 350 F for approx. 60 min.)
1 cup diluted whole milk yogurt with the cream on top (how much it is diluted is up to you)
1 Tbls. maple syrup (B grade)
2 eggs, beaten
2/3 cup maple sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon salt
1. Preheat oven to 400 degrees F (200 degrees C).
2. Prepare pie crust by mixing together the flour and salt. Cut ghee into flour, add one tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together.
3. With lightly floured hands shape dough into a ball. On a lightly floured board roll dough out to 1/8 inch thickness. With a sharp knife, cut dough 1 & 1/2 inch larger than the upside down 8 to 9 inch pie pan. Gently roll the dough around the rolling pin and transfer it right side up on to the pie pan. Unroll, ease dough into the bottom of the pie pan.
4. In a large bowl with mixer speed on medium, beat pumpkin with yogurt, eggs, maple syrup, maple sugar, cinnamon, ginger, nutmeg and salt. Mix well.
5. Pour into crust.
6. Bake 40 minutes or until when a knife is inserted 1″ from the edge it comes out clean.
Share and enjoy the fruits of your labor!