Courtesy Jaconello Health Centre for Nutritional and Preventive Medicine
Ingredients
ALMOND CRUST
- 2 cups almonds (preferably soaked and dehydrated)
- 1⁄3 – ½ cup pitted dates
- 1 scoop of 7.2 protein shake
PUMPKIN PIE FILLING
- 2 cups baked and mashed pumpkin or butternut squash
- 1 scoop of 7.2 protein shake
- 1 cup pitted dates
- ½ cup almonds (soaked at least 8 hours, then peeled – or use sunflower seeds)
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ cup water
Instructions
- Mix all ingredients in food processor. Add a little water if necessary to mix. Form into crust in a pie plate. Bake it as you would normally bake a pie crust until golden brown.
- Mix pumpkin and water in food processor for several minutes. Add other ingredients and mix for several more minutes or until well-mixed.
- Spoon into Almond Pie Crust. Best if chilled several hours before serving.
