pumpkin pie – Barefoot Lily Lady

I’m not quite sure why, but a “clean out the pantry” whim hit me today. Armed with cleaning rags and my spray bottle filled with vinegar water, I spritzed and wiped dust and the sticky whatever-that-was off of the shelves. Jams and jellies tucked here and there got moved to the same proximity, as did an amazing collection of salad dressing bottles. Good thing we really enjoy salads at our house. A couple of savory items had migrated over to the sweet (baking) side of the pantry, so they were sent back to their own side. I checked things for for their “best if used by” dates and organized things by date with the oldest in the front. As I sorted and rearranged, I discovered a few slightly past-dated canned goods.

I won’t tell you how old the can of pumpkin was (lest you worry about me), but we now have a pumpkin pie cooling on the countertop!

The Wheatless Experiment continues in earnest in Fitchburg. Almost a month has gone by now, with only a few accidental slips (and one purposeful taste). I have kind of hit my stride, finding it easy enough to stick with my plan and say “no” to temptation.

The best news is that I can still honestly report that the arthritis-type pain in my hips, legs, knees and thumb joints is gone. I do still have a persistent clicking in my left knee (which I’ve had since I was a teen), but no more ache-til-you-wanna-cry pain.

I thank God for this result. Really. I can’t thank Him enough for helping me make this discovery about one major source of inflammation for my body.

And I’m thankful for the various cooks who’ve posted wheat-free recipes on Pinterest, where I’ve been gathering “pins” in search of good substitute recipes for some of our favorite things that we enjoy at Thanksgiving. Pumpkin pie, in particular. I’ve got my first experimental crustless pumpkin pie in the oven right now. Here’s the recipe I gleaned from Amee on her blog called “Inspired Housewife.” Click here for the recipe (including a tutorial video).

Only one change: I substituted 1/4 c pure maple syrup for half of the raw honey. I used evaporated milk for the cup of milk called for in the recipe.

So, here it is, cooling on the counter. I plan to serve it chilled with some sweetened whipped cream tomorrow evening to those attending our small group Bible study.

Now for the hard part…keeping hubby out of it until then.

Tag: pumpkin pie

I Spy Pie in the Pantry

Still Wheatless in Fitchburg