I did it! So, I haven’t had pumpkin pie in over a year! When I found out about my gluten sensitivity I was no longer able to eat many of my favorite foods and desserts. This holiday season I have a lot more time on my hands and thought why should I let this pesky sensitivity keep me from enjoying some of my favorite desserts.
At first I kept putting it off. Thinking I would mess it up or it would not come out as good as the store bought ones. I just kept overthinking it. Once I brought myself to search online for a gluten free recipe I found that not only did I already have most of the ingredients but that it actually looked simple enough for me to make.
As I read the recipe I found I could even make it easier on myself. A couple of weeks before this I was shopping at Trader Joe’s and found a GF Pie Crust and I thought to myself this is absolutely perfect for me. I totally recommend this. Find a crust of your liking and it saves you time and money.
So, I finally got started despite the many voices in my head telling me I better not ruin one of the best holiday desserts for thanksgiving.
I found that not only did it come out better than I thought but that I could totally take this recipe (I will link it below) and tweak it to my satisfaction.
You will find no matter what recipe you decide to use that baking your very own pumpkin pie is very low maintenance. Once you prepare it, you just stick it in the oven and let the oven do all the work. Preparing pumpkin pie is not messy at all! I was surprised by the low amount of dishes I had left over and how easy it was to clean up while the pie baked.
This experience just made me even more excited. I now find myself ready to bake some of my other favorite desserts like Apple pie and cheesecake. BEWARE! This baking experience will boost your confidence and keep you wanting to bake some more.
I absolutely love how cheap it is to make! It is definitely easy on the wallet and mostly because you will find that you already have most of the ingredients in your pantry. Like, cinnamon, evaporated milk, vanilla abstract, and sugar.
The fact that most of these ingredients are easy to come across makes it so easy to make. You don’t have to go hunting for different ingredients and you get to control how much of an ingredient you would like to add. Yes, the recipe gives you measurements but I believe those are just suggestions.
When I made the first pumpkin pie (I’ve made 3 now) I felt that it was not sweet enough. My tasters (my family) agreed with me. I even added less evaporated milk than what was listed and I felt that it was perfect in that aspect. With the second pie I added an extra ¼ cup of brown sugar and it made a world of difference.
I love to know what is in my food. Ever since my health problems I’ve made it a habit to check ingredients and nowadays just about everything you buy has some sort of chemical in it. While it may be easier to just buy a pie at your grocery store, baking my own pie allowed me to keep track of the ingredients I was putting into my body. Next time you buy a pie check the ingredients and you will see there are many added to preserve the pie for a longer period.
By baking my own pie I found that I not only enjoyed a yummy pie but it was clean and fresh.
So, if you are anything like me and feel like maybe you are not cut out for baking an entire pie, trust me this recipe is super easy to follow and I hope with my insight you find you can bake 2 or even 3 at a time. It. Is. That. Simple.
Now, with the holidays upon us and the stores becoming busier and more crowded you won’t find yourself without a yummy dessert on your thanksgiving table.
Let me know in the comments, do you prefer Apple or Pumpkin Pie? I might take a poll and see which pie wins!
Don’t forget to follow and check out my IG Reel @evelyn_espinozaa for the making of the pumpkin pie.
Until next time,