Always wanted to show your friends and family how amazing raw vegan can actually be? This recipe is a show stopper!



For the filling:

3 cups pumpkin, thinly sliced
2 cups carrots, thinly sliced
1½ cups of water
¼ tbsp. pumpkin spice
½ tbsp. cinnamon
2 tbsp vanilla, alcohol free
½ tsp stevia
1 tbsp psyllium

For the crust:

3 cups of pecans, soaked, rinsed and dehydrated
1 tbsp cinnamon
1 tbsp mesquite powder
1 tbsp vanilla


To make the filling:
Add all ingredients except the psyllium in a blender and process until smooth.
Add in the psyllium and blend well.

To make the crust:
Add all ingredients in a food processor and process until well combined.
Place mixture in an 8-inch pie mold pan, press down using your hands to form the crust.
Add the filling on top and refrigerate.

Recipe by: Renate Wallner – Sugar Free Raw Vegan Cuisine


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