By Andrea Janssen


Yields: 4 one cup servings


Pumpkin Pie Filling

1/2 cup Softened coconut oil

 1 cup Coconut water

1 ripe Avocados (med-large)

1/4 cup Coconut meat

1/2 cup Coconut palm sugar

1  1/2 TBS non-GMO lecithin

3/4  TBS soaked Goji berries

1 cup sweet potatoes

3 TBS pumpkin pie spice

1/4 tsp. high mineral sea salt


Whipped Topping Filling (Sugar Free)

1/8 cup packed, soaked and washed Irish Moss

1 1/2 cups coconut milk


– Blend 3/4 cup dried coconut with 3 cups purified water and strain

– Blend coconut water with coconut meat

– Use organic canned or boxed coconut milk

1 1/2 TBS Erythritol

1/8 tsp. high mineral salt

8 drops vanilla essence

3/4 TBS non-GMO lecithin

1/2  cup coconut oil


Pecan Crumble Topping

1 cup soaked and dehydrated pecans or walnuts

1/2 cup coconut palm sugar

1 tsp. cinnamon

large pinch high mineral salt



Pumpkin Pie Filling

  1. Add all ingredients except avocados and lecithin.  Blend until smooth.
  2. Add avocados and begin blending. Then slowly add lecithin until well incorporated.
  3. Pour into an airtight container and let set in refrigerator for about 30 minutes.

 Whipped Topping Filling (Sugar Free)

  1. Soak the moss for 30 minutes to 3 hours in purified water, then rinse well and drain.
  2. Blend Irish Moss and coconut milk for at least 30 seconds or until broken down.
  3. Add the remaining ingredients, except the lecithin and coconut oil, and continue until smooth and creamy.
  4. While blending, add the lecithin and coconut oil, and continue until smooth and creamy.
  5. Pour into an airtight shallow glass container and let set in the refrigerator preferably overnight, but at least 3 hours.
  6. Once whipped topping has set, scoop into a bowl and whisk until it becomes smooth and fluffy.

Pecan Crumble Topping

  1. In a food processor pulse the ingredients until they become a crumble. Do not over process or you will create a powder.


  1. Put 2 TBS of Pecan Crumble in the bottom of a parfait, wine or champagne glass.
  2. Scoop about 1/3 cup of pumpkin pie filling into the glass.
  3. Scoop desired amount of whipped topping on the pumpkin filling making sure to make a circle touching the inside of the glass so you will be able to see the layers when it is done.
  4. Add another layer of pumpkin filling, using less this time, then put 1 TBS of crumble in the middle.
  5. Dollop some whipped topping on top of the crumble, finishing with a sprinkle of crumble.



Andrea Janssen is a graduate of Elaina Love’s Pure Joy Culinary Academy and is a certified raw vegan chef.  She holds a bachelor’s degree in psychology, and is certified in yoga, Polarity Therapy, Craniosacral Unwinding, and Reiki.  Andrea honors that each body is unique, and takes a personalized and customized approach for each person.  She is passionate about supporting others in developing a healthy and positive relationship with food, and empowering people to create their most optimal life.  Andrea currently lives in Phoenix, Arizona where she guides yoga, sees private clients, and creates conscious cuisine.


Get in touch with Andrea at guidedfromwithin@gmail.com.

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