Pumpkin crisp with rye flakes

As I mentioned we had a special Thanksgiving this year and because our friend’s allergies and intolerances we had to choose from non-traditional sources and of course dessert had to be prepare under similar conditions. From my point of view it seems to be almost mandatory to finish such a great courses with some nice dessert…. Because pumpkin pie is a traditional dessert, I just wanted to stick to it and so I decided to make a pumpkin crisp as a perfect match for this occasion.

Ingredients:

1 small pumpkin
3 cups of dry dates
4 cups of warm water
3 tbsp vinegar
1/2 tsp ground star anise
1/2 tsp ground cinnamon
2 cloves
1 tsp vanilla extract
2 cups rye flakes
1/2 cup dry raisins
1/2 cup dry cranberries
1/2 cup of rice flour

Directions:

1. Wash pumpkin, cut into halves and clean inside (seeds can be wash, boil in salty water and dry in the oven).

2. Cut the pumpkin halves into smaller pieces and peel them.

3. Shred this pieces on coarse grater.

4. In the pot mix 2 cups of warm water, vinegar, add shredded pumpkin, spices and vanilla extract and cook shortly for 5 minutes. Do not overcook – pumpkin has to have a consistency of soft shredded apple.

5. Strain the liquid and let cool down. In the meantime mix in the mixer dates with warm water and this thick paste mix with cool pumpking. Place on the bottom of baking pan.
6. Mix in the bowl rye flakes, raisins and cranberries with a cup of chopped dates and rice flour. Sprinkle nicely over the pumpkin and bake for approx. 15-20 minutes (180°C/350°F) or until crispy surface appear.
  
7. Crisp can be served with vanilla ice or fruit salad.