Traditional laws governing pumpkin pie-baking have now officially
been broken. (Thanks food police, for
looking the other way.) My offense? Making a “fake” pumpkin pie without condensed
milk, sugar, or wheat flour!
And yet this imposter is more “real” than it’s predecessor. My gluten-free, sugar-free, dairy-free pie
turned out visually pleasing and saliva-inducing: a culinary masterpiece. Oh yeah, not to mention healthy, which was
the primary motivation.
I also outlawed the usual whipped cream topping, but being a
basically upbeat lawbreaker who is only trying to get back to real food, I replaced
it with something even better.
I’ve never eaten a better-tasting pumpkin pie. Its crust is flaky and tender; its smooth, rich
filling is spiced and sweetened just right.
And honestly, the nut crème topping deserves a blue ribbon in the
dessert world’s hall of fame. I say this
all humbly, for the results were not guaranteed when I set out to experiment -
evidently the pie goddess (wearing a puffy baker’s hat and holding a mixing
spoon for a wand, you know the one) decided to bless me. I didn’t want to
feel bloated, with blood sugar shooting through the roof and mucous coating my throat, and neither did she. Bless her
soul.
Better yet, it was a cinch to make, not much more involved
than the traditional sugar/dairy/gluten-bomb variety. Yum. I
know it’s not the season for pumpkin, but who cares.
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