Pumpkin Pie in a Bowl

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Sometimes, you find a healthy recipe that makes you whole, filling in the cracks with something sweet.

Natalia Rose created the vegan and raw “Pumpkin Pie in a Bowl.” It tastes like a vibrant, creamy relative of true pumpkin pie filling. Versatile enough to eat as lunch with a hearty salad, or as dessert.

Blend until smooth and enjoy:

32 ounces carrot juice (about 4 lbs of carrots makes 32 oz)

1 cup chopped raw sweet potato, peeled

2-4 pitted dates

1/2 of a ripe avocado

1 teaspoon Pumpkin Pie spice

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This recipe is also kid-approved!

 

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