|Your concoction for turning orange. =)|
For starters, this does not taste like actual pumpkin pie, since the texture is not creamy, but the spice and color really helps this recipe to resemble the pie filling. If you want to feel that crust-like texture (my favorite!), I suggest sprinkling the top with chopped raw nuts, preferably almonds. The crunchiness helps to balance out the smoothness. Also, feel free to sprinkle cinnamon on top for a warm aroma and taste.
I highly recommend using homemade carrot juice for this recipe. Store-bought carrot juice is usually pasteurized, meaning it was heated at very high temperatures, meaning it's not raw. You get the picture. =)
Here's how to make it:
Pumpkin Pie in a Bowl
makes 5 1/2 cups (4 servings)
4 cups fresh carrot juice (blend about 4 medium carrots in 4 cups water)
1 cup raw sweet potato, peeled and cubed
4 medjool dates, pitted
1/2 avocado, pitted
1/2 teaspoon pumpkin pie spice, or to taste
Place all of the ingredients in a high-speed blender and blend until smooth. Enjoy right away or store in an air-tight container and enjoy within 36 hours.
Nutrition Facts per Cup
Very healthy snack. Again, I highly recommend chilling it first and using chopped almonds and cinnamon as a topping before gobbling it up. Make sure you share with others or you just might turn out looking like an Oompa Loompa.