Hey everybody, I'm Chef Mareya, the Fit Foodie, and today I'm gonna talk to you about the benefits of raw pumpkin. In half a cup of pumpkin you get 70 percent of your recommended daily allowance of vitamin A, beta carotene and tons of antioxidants, and it's really good for your skin. So, stick with me. I'm gonna show you how to make a raw pumpkin cheesecake with a pecan crust. It's gonna be delicious. First, I'm gonna make my filling. The filling is a combination of 8 ounces of ricotta cheese. I'm using non-fat ricotta cheese, and also 8 ounces of cream cheese. And I'm also using a reduced fat cream cheese. I'm gonna add about 2 teaspoons of vanilla extract and 2 tablespoons of maple syrup. Then I'm gonna make my pumpkin filling. I'm gonna combine that with some cinnamon and maple syrup. Next, I'm gonna make my topping. I've got beautiful pecans, and I've toasted them for about 10 minutes. Gives off a gorgeous scent. I'm gonna combine that with some cinnamon and a little bit of monk fruit extract, which is a no calorie, all-natural sweetener. After I assemble all of those different layers into my parfait glass, I'm gonna give it a little dusting of unsweetened cocoa powder. Put it in the refrigerator for about an hour, let it chill, and then enjoy.