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Pumpkin and Sweet Potato Pie recipe Living Lean
Pumpkin and Sweet Potato Pie With Almond Crust

Imagine tucking into a pie on a diet? This recipe uses pumpkin and sweet potato which is fibre rich and helps to regulate your metabolism. Tuck in!

Serves: 4.6

Prep and cook time: 30 minutes

Ingredients

Almond crust:
2 cups almonds (preferably soaked and dehydrated)
1/3 - ½ cup Medjool dates (remove pits first!)

Pumpkin pie filling:
1 cup - shredded pumpkin or (no need to peel)
1 cup – shredded sweet potato
1 cup Dates (remove pits first)
½ cup almonds (soaked at least 8 hours, then peeled
2 tsp Cinnamon
1 tsp Ginger
½ tsp Ground cloves
½ tsp Nutmeg
½ cup Alkaline water

Method

  1. Mix all ingredients in food processor. Add a little water if necessary to mix. Form into crust in a pie plate.
  2. Mix shredded pumpkin and sweet potato and water in food processor for several minutes.
  3. Add other ingredients and mix for several more minutes or until well-mixed.
  4. Spoon into almond pie crust. Best if chilled several hours before serving.

Man chopping vegetables in kitchen

Got recipes to share?

If you have any great ideas for smoothies and snacks, lunches, dinners or desserts using Living Lean approved foods, drop us a message or share using the hashtag #livingleanrecipes

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