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Also part of the UPMC family:

Pumpkin Pie in a Bowl Recipe

Ingredients

  • 2 cups carrot juice (fresh if possible, bottled if not)
  • ¾ cup chopped butternut squash
  • ¼ avocado
  • ½ - ¾ packet of stevia
  • Generous sprinkle of cinnamon, a small sprinkle of nutmeg, and a dash of salt

Nutritional Info

  • Serving Size: 2
  • Calories: 175
  • Carbs: 39 g
  • Fat: 3 g
  • Protein: 3 g
  • Sodium: 120 mg
  • Sugar: 16 g

Directions

Blend all ingredients in a high speed blender till smooth and creamy (and a little warm, if you like to serve soup that way).

If you don’t have a high speed blender or Vitamix, you could substitute steamed squash for raw and use a regular blender.

Kindly Submitted by “The Full Helping”

Pumpkin Pie in a Bowl 

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