Preheat oven to 350˚F. Lightly grease and then line a glass 9x9 baking dish with parchment paper, set aside.
In a small saucepan, warm the raspberry jam. Remove from heat and stir in the fresh raspberries. Set aside.
Use a food processor to make the crust, adding the vegan shortening, brown sugar, All-Purpose Flour Mix, guar gum, ground cinnamon, ground cardamom, baking powder and baking soda. Pulse until combined, about 1-2 minutes.
Drizzle in the rice milk and pulse until the mixture has come together.
Press half the mixture into the bottom of the prepared glass baking dish and bake for 20 minutes.
While bottom crust is baking, add the pumpkin seeds and hemp seed to the remaining crust mixture and pulse until combined.
Allow the bottom crust to cool for 10 minutes and then pour the raspberry mixture over.
Sprinkle the prepared topping over the raspberry layer.
Bake for an additional 25 minutes until topping is golden brown and raspberry layer is set.