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

1. 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.
2. Mix pumpkin and water in food processor for several minutes. Add other ingredients and mix for several more minutes or until well-mixed.
3. Spoon into Almond Pie Crust. Best if chilled several hours before serving.