Whole-Pumpkin Pie

9″ pie
350 degrees, 35 minutes

Preparation:

Prepare a small kabucha squash:

Cut kabucha (green rind squash) in half, remove seeds, chop into pieces and steam until green rind is very soft:  20–30 minutes

Then:

Bottom Crust: mix dry ingredients: 2 cups pumpkin seeds, milled to powder 1/3 cup sweet almond kernel, milled to powder (prunus armeniaca semen : Nan Xing Ren) 3 tbsp melted butter or coconut oil Mix: everything should stick together.

In blender, mix until smooth: 4 eggs 2 tsp freshly ground cinnamon 1/2 tsp ground clove 1/2 tsp ground nutmeg 1/2 cup honey or maple syrup 4 cups of the cooked squash, w/rind

Butter or oil 9” glass pie pan (metal pie pan: the crust may burn).  Cover hand with plastic bag or wet hand with water and press “crust” into bottom only of pan.

Pour pumpkin mixture into pan. Shake pan to evenly spread batter.

Bake 35 minutes at 350 degrees in center of oven :  pumpkin mixture should be away from the sides of the pan and slightly brown at the edges when cooked thoroughly.  (optional:  run a stick of butter over the top while still very warm so the butter melts.)

Serve with fruit sauce or whipped cream or more butter.

Energetics:

WOW:  believe it or not this is an amazing Lung opener:  allowing more breath, clearing breathing passages.  Strengthens Stomach and Spleen, warming and nourishing to the body’s subtle reserves, increasing chi circulation.  Dispels dampness, vanquishes pain.