Turmeric, Ginger Pumpkin Pie Filling ! !RECIPE INSPIRATION/HEALTH BENEFITS: This recipe was inspired by the notion that pumpkin pies don’t have to be over the top sweet nor inherently unhealthy for you! This is a well balanced, if not, spice forward pie. The fresh ginger is not only excellent for your health but the flavor is outstanding. The turmeric is barely - if at all- noticeable to most pie consumers yet adds the health benefits of turmeric. The !fenugreek and black pepper are used to activate the healing properties of turmeric. Please note that the ginger, turmeric, fenugreek and black pepper are optional and if you don’t have them, aren’t able to acquire them or aren’t desired they can be omitted without any issue !for the rest of the recipe! ! !INGREDIENT SUBSTITUTIONS: Pumpkin: Sweet potatoes are a great substitute. You can also use other varieties of squash like kobucha, butternut and confetti…any variety will suffice! It won’t be the exact same flavor, but !once all the spices are added it’s hardly a big difference! !Maple syrup: Honey is the best replacement! All of the various types of sugars work as well. !Milk: We used oat milk, any nut milks will do. As would pasture raised cows milk. Arrowroot powder: Cornstarch is a fine replacement but don’t recommend it as much due to !health concerns. Guar gum is another option though we have not tested it. !Ginger: Omit if you don’t have it! Pumpkin pie spice: You can use any combination of nutmeg, cinnamon, clove and all spice. You could use all cinnamon if that’s all you have and be fine. If you only have clove or all spice be mindful of how much you use and taste as you go, they are much more intense then !cinnamon or nutmeg. !Ground fenugreek: Omit if you don’t have it. Cracked black pepper: Omit if you don’t have it.