Pumpkin Cheesecake
Crust
- 1/2 cup walnuts
- 1/2 cup almonds
- 4-5 dates
- dash of salt
Grind all ingredients in a food processor until crumbly and sticky.
Press in the bottom and sides of a pie pan.
Filling
- 2 cups pumpkin puree
- 1 cup greek yogurt
- 1/4 to 1/2 cup honey
- 1 T lemon juice
- 1 T cinnamon
- 1/4 tsp sea salt
Mix ingredients together in a food processor and pour into crust.
Bake at 350 for 50 to 55 minutes until no longer jiggly.
Cool and enjoy.
Dr. Nicole Shortt, ND
Dr Nicole Shortt, BSc, ND is a Naturopathic Physician who is passionate about naturopathic medicine and the choices it gives people in health care.
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