Well, maybe calling it a pumpkin pie is a little bit of a stretch. Could we call it a pumpkin crisp since it only had a topping and not a bottom crust?
So once again a typical recipe for pumpkin pie/crisp could not be followed since the Alcat diet plan has us following a 4-day rotation diet. I am really becoming quite accustomed to substituting ingredients or to just winging it and seeing what happens. Well, like any good experiment – some work and some don’t!
It doesn’t look so bad right? Actually the taste was pretty good, but honestly the texture was a little funky. What went wrong? Well, I will admit that I was in a rush and being lazy and I didn’t want to wash my vitamix, so I mixed it by hand in a bowl. I used some frozen pumpkin that I had cooked up at the end of the fall season and you can really see the difference – look how bright orange the color is in the filling! When I froze it, I only scraped it out of the shell and did not puree it, so it was not very smooth. Secondly, I can only eat egg yolks and not egg whites so I used the egg yolks but did not put in an egg white substitute. I think the filling just did not bind up as well as it would have if I would have added some arrowroot flour to replace the egg white. I used oat milk and sugar and spices and the filling was tasty if not perfect.
The topping was great! I left a little of the pumpkin mixture in the bowl for some moisture and then added gluten-free oats, gluten-free oat flour, sugar, spices and a little olive oil and made a crumble. I put that on top of the pumpkin puree and voila, Pumpkin crisp! Maybe not perfect, but certainly delicious!