Day 14 - And my true love gave to me....

A box of dark-chocolate dipped fruit.  I am so happy!  Every year, one thing my husband gets me is a small box of Godiva truffles.  He knows I can't really have that anymore (I don't exactly stop at one piece all the time) and our local Godiva store is gone.  Instead, he went to Edible Arrangements and picked me up a box of fruit.  I like the boxes better because they are cheaper and don't have melon (which is not in season right now). I know I have to watch my sugar intake (even with fruit), but this makes me feel so much more like I'm part of the holidays.  Santa did, indeed, fill the stockings with Reese's treats and chocolates, the bastage.  I wonder how I knew... 


For dinner, I clicked on my new slow cooker and filled it with corned beef, carrots and cabbage!  I neglected to pick up potatoes (trying to reduce that intake for the starches, as well), so we'll have rice with it.  No biggie. The littlest one loves rice and her daddy isn't overly particular on that aspect.  Plus, it isn't like he wants me to send him to the store or anything. hehehe 


I will also toss in a nice pumpkin pie for dessert.  


Pumpkin is another super-food.  It is packed with protein and fiber while pies are generally decent as far as sugar-content is concerned.  Skip some of the crust and it is even more golden!  My favorite recipe (other than the one on the Libby can) is a Williams-Sonoma recipe that uses maple syrup as a good portion of its sweetener.  Not only yummy, but better for me/you/PCOS-sugar-addicts!


When I went to look for the recipe online, I found that Williams-Sonoma even created a MORE friendly recipe for gluten-free, dairy-free, allergen-free.  Don't worry, I know WS recipes: just because there is so much "free" in there, doesn't mean it lacks in taste as well.

Maple Pumpkin Pie Filling
Gluten-Free, Dairy-Free, Egg-Free, Vegan, No-Bake

1 can (15 oz.) pure pumpkin

1/2 cup pure maple syrup

1 can (14 fl. oz.) full fat Thai Kitchen® coconut milk (you should be able to substitute SoDelicious Coconut milk for this)

2 Tbs. tapioca flour

3 tsp. pumpkin pie spice (see notes)

1/2 tsp. salt

1 Tbs. pure vanilla extract

3/4 cup water

2 tsp. agar-agar powder (not bar or flake, see notes)

In a blender, blend the pumpkin, maple syrup, coconut milk, tapioca flour, pumpkin pie spice, salt and vanilla until smooth. Set aside.

Pour the water into a saucepan, sprinkle the surface with the agar-agar powder and whisk. Bring to a boil, then gently simmer for 1 to 2 minutes. Whisk the pumpkin mixture into the simmering agar-agar. Return the mixture to a boil and gently simmer, stirring constantly, until thickened, 2 to 3 minutes.

Pour the hot pie filling into a prebaked pie shell. Refrigerate until firm and set, 3 to 5 hours. Serve chilled or bring to room temperature. Either way, with the help of the agar-agar, the pie will remain firm.

Give it a try!  Also, if you want to try another gluten-free pumpkin pie, Kozy Shack pudding comes in pumpkin with a recipe on the side on how to turn IT into a pumpkin pie!  Suh-weet.