Sweet Vandal Pumpkin Pie
By Cierra Neiwert and Maranda Helland
Our Sweet Vandal Pumpkin Pie consists of a golden crust containing pecans, almonds, and raisins; what a tasty combination! A blend of pumpkin puree, banana, and oat flour becomes a delightful filling, which is topped with a blackberry sauce. This pie all comes together to represent our Vandal Pride! Our Sweet Vandal Pumpkin Pie requires no baking, therefore there is no fighting over oven usage! This dessert is gluten-free, dairy-free, and refined sugar-free. The delicious Sweet Vandal Pumpkin Pie will accommodate all of your Vandal friends.
- Yield: 8 Portions (1 small triangular slice)
- Prep time: 25 minutes
- Refrigerate at least one hour before serving
- ½ cup Almonds (whole, raw)
- ¾ cup Pecans (whole, raw)
- 1 cup raisins
- 1 15 oz. can of pumpkin puree
- 2 bananas (ripe)
- ½ cup gluten-free oat flour (or ground quick oats)
- ½ tsp. pumpkin pie spice
- 1 cup fresh or frozen blackberries
- 1 Tbs. of grated coconut (optional)
If using frozen blackberries, take out of the freezer to allow time to thaw while preparing pie.
In a food processor or blender combine almonds, pecans, and raisins. Blend to a coarse meal that can be formed (about 2-3 minutes). Press into a spring-form pan (8-inch pan). If preparing oat flour at home, in a blender grind oats into flour. Add bananas and pumpkin pie spice and puree. In a small mixing bowl, add oat/banana/spice mixture and fold in pumpkin puree. Spoon filling onto the crust. Mash the blackberries until they forms a thick sauce. Gently apply a thin layer on the top of the filling. Allow at least an hour for the pie to set in the refrigerator before serving. Remove the ring of the spring form pan before serving.