Angel’s Witchy Tip: When making pie crust, substitute the water for full moon water for added witchy benefits!
Pumpkin is a classic ingredient during the fall season, with good reason too. But did you know pumpkin has a long history behind it full of prosperity and good fortune?
Pumpkin is associated with the moon, and the goddess of water. It is great to use alone with lunar, love, prosperity, and wish magick.
They possess health benefits of a vast variety including maintaining healthy blood glucose levels, rich in antioxidants, helps with immunity, possess lots of minerals and vitamins, reduces cholesterol, and altogether is a tasty health choice.
Ingredients
1 empty uncooked pie shell (9 inches deep dish)
15 oz (1 can) pumpkin purée
good fortune, lunar connections, prosperity, femininity, connection to zodiac cancer, granting wishes, protection, warding, working with the dead, luck, and lust.
1 cup sugar
love, luck, sweetening the spell, attract desired outcomes, luck, and wealth.
¼ cup maple syrup
balance, promise, love, longevity, money, abundance, and success.
protection, nurturing, new beginnings, goddess energy, fertility, and goddess energy
2-3 tsp cinnamon
love, strength, abundance, prosperity, warding, and anti bad vibes
½ tsp ground cloves
strength, masculine love, masculinity to balance the feminine nature of this pie.
½ tsp ginger
protection, love, prosperity, money, attraction, and healing
¼ tsp allspice
luck, success, wealth, protection, determination
Two pinches of sea salt
Protection, cleansing, warding negative energy, protection against spirits and the dead.
Directions
At the bottom of your prepared pie crust, carve any sigil you like. Here is one I like to use frequently from sigilathenaeum’s tumblr.
Preheat your oven to 425ºF.
Beat your eggs on medium speed and then incorporate your pumpkin puree, maple syrup, honey, evaporated milk, and condensed milk. Mix all of your spices, salt, and sugar in a small bowl. Stir in your spices gently, and pour into your pie crust.
Bake for 15 minutes for the shell to crisp, then drop the oven temperature to 350ºF and continue baking for another 40-50 minutes. If your crust starts to brown too much cover it with foil and continue baking. When it is done, it should no longer be giggly in the center and should be firm.
When it is done, let cool to room temperature (About 2-3 hours) before serving. Store in fridge with plastic wrap or foil.
