To help you get into the spirit of Autumn, treat yourself to a seasonal favorite of mine – pumpkin pie.

After digging through my recipe cards and finding this, I knew I had to share it with you.

This delectable pie recipe uses a buttery graham cracker crust, lined with luxurious melted dark chocolate, and a perfectly spiced pumpkin filling!

I also modified it to include a few of my favorite Shen tonics, so you can support joy and peace of mind with every piece of pie!

Try out this perfect pumpkin pie for shining Shen this Autumn!

With Thanksgiving on the horizon, I figured this would make a fantastic dessert for anyone making dinner plans to share and support everyone’s good spirits.

Here are the ingredients you’ll need:

Spiced Shen Pumpkin Filling:

  • 15 ozs. Pumpkin puree
  • 3 Large eggs plus 2 yolks
  • 1 cup heavy cream
  • 1 TBSP Bupleurum & Dragon Bone
  • 1 TBSP Awaken the Shen powder
  • 1 pack of unflavored gelatin
  • ½ tsp salt
  • ½ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 1/8 tsp nutmeg
  • ¾ cup Lakanto, or sugar alternative

Graham Cracker Crust:

  • 10 full graham cracker sheets
  • 2 TBSP Lakanto, or sugar alternative
  • 5 TBSP melted unsalted butter

Reishi Chocolate Glaze:

To begin, we build out the scrumptious graham cracker crust!

1) Combine Graham crackers, Lakanto and melted butter in a food processor. Mix until well combined.

2) Pour mixture into a 9 inch pie pan and with a rubber spatula or your fingers spread the mixture evenly over the bottom and sides of the pie pan.

TIP: If you have a second pan, once you have evenly distributed the mixture, press the second pie pan over the mixture and press firmly to compact the mixture.

3) Bake the crust in a preheated 300F oven for 10 minutes.

4) Remove the crust from the oven, let it cool to room temperature, then place it in the refrigerator for one hour.

The next step is to prepare the decadent dark chocolate coating…

5) Take a pan half full of water and bring to a simmer. Place a glass bowl over the warm water and gently melt the 12 ozs. Of dark chocolate.

6) When fully melted, whisk in the 2 TBSP of Reishi powder, turn the heat off, and set the chocolate aside.

7) Take the chilled pie crust from the refrigerator and, with a pastry brush, paint the crust with the melted chocolate on the bottom and up the sides.

8) Return the glazed crust to your refrigerator to allow the coating to set.

Lastly, and most importantly – the amazing pumpkin filling!

9) For the filling, combine the pumpkin puree, Lakanto, eggs with their yolks, heavy cream, salt and spices into a medium size pot over medium high heat, and whisk together until the mixture is warm.

10) Reduce the heat to low and sprinkle the gelatin over the surface of the mixture. Let stand for 5 minutes.

11) Start whisking the mixture constantly while adding in the Bupleurum and Dragon Bone and Awaken the Shen. Keep whisking until the mixture has thickened.

12) Remove from heat and let the mixture cool slightly.

13) Remove the pie crust from the refrigerator and pour the pumpkin mixture into the crust.

14) To finish, return to the refrigerator until fully set.

15) To serve, whip 1 cup of heavy cream, 2 TBSP of Lakanto, and 1 tsp of vanilla extract into soft peaks and place a dollop of whipped cream on each slice.

And that’s all there is to it! Please enjoy!

With Thanksgiving on the horizon, I figured this would make a fantastic dessert for anyone making dinner plans to share and support everyone’s good spirits.

Give it a try and let me know what you think!

Be well,

Dr. George

P.S If you want to give your pie that extra Shen-boosting potential to expand the energy of your Heart and cultivate joy this Autumn, I highly encourage including the three herbal formulas I’ve added to the recipe.

To make things easy for you, I’ve included a button below that you can use to skip straight to checkout with all three formulas!