Most of the food we have made is pretty standard and old school – a turkey, stuffing, and gravy, cranberry sauce, and sweet potato casserole.
One other dish I have made yesterday was a pumpkin pie! I am still working on my recipe, and for this version I have decided to use the same dough as I used for my apple pie, and kind of make up my own filling – check out the recipe below.
One of my biggest struggles through any holiday season is dealing with my lactose intolerance issue. There are really several ways to go about it for me – not eating anything with dairy, substituting with dairy-free ingredient options, or actually eating the food with dairy, and taking LACTAID® at the same time.
Really, the only few products that I usually struggle with are milk and ice-cream. The rest of the dairy options my body can handle if I take my LACTAID® with the food. This is a great way for me not to have to give up my favorite foods and ingredients, and at the same not have to struggle with my digestive issues.
I am so happy that I have this option, and that I am not reduced to having to avoid foods that I love, or suffering. My lactose issues have been diagnosed later in life, and while I have always struggled with tummy issues, I could never quite pin-point what it was, as my family was not aware of the existence of this problem, especially for the Middle Eastern kind of people, never acknowledged that there might be a problem. My mother is still in denial, and even though I have actually undergone testing, both on the gene level, and the medical lactose intolerance blood testing, and urged my mother to do the same, she is still not believing that this issue may have impacted our whole family.
When I cook at home myself, lactose intolerance is usually not an issue, as I know what I am putting in my food, and can control it, but going out, going to people’s houses for visits, trying other people’s food has always imposed a problem on me trying to figure out whether the dish actually includes the lactose, and what I can do about it. LACTAID®, however, has always been most helpful. I just take it, and don’t have to worry about anything.
This holiday I have decided to venture into making my own pumpkin pie! I have actually combined the dough from our favorite apple pie recipe, and then made up my own filling.
I had a fresh pumpkin sitting on my counter forever from my weekly vegetable delivery, and this is what made the filling. I have no issues with using a can of pumpkin filling, but the homemade version is just so much better in my opinion! Again, you know what you are putting in, where the pumpkin came from – I can practically trace it to a farm where it grew. If I have a fresh variety of a necessary ingredient, that’s what I always opt out for.
The filling recipes that I have seen all needed a can of evaporated milk, but instead I used Half and Half that I got on my latest Walmart trip, when I was stocking up on Lactaid.
So, for the pie itself I used the recipe of apple pie crust from Amelia Bedelia’s Apple pie book – this has been a favorite of our kids, and we couldn’t believe how delicious the apple pie actually was when we cooked it using this recipe. This is amazing what the quality of the pie was, and we made it from scratch. I figured, if the pie crust was good enough for the apple pie, why not use it for my pumpkin pie as well – this is a great double down shortcut!
The filling recipe was based on the recipe from All Recipes I found here that utilized a fresh pumpkin, but I modified it a bit using the spices and ingredients that I actually had on hand. I don’t always follow any given recipe to a T, otherwise, I would end up with a lot of barely used spices in my pantry. I just have a few spices that I use all the time, and if I am missing something, I just omit it, and this allows my recipe costs to be quite affordable.
Here is the recipe that I have used.
- 1¼ cups of flour
- ½ teaspoon of salt
- ½ teaspoon of sugar
- ⅛ teaspoon of cinnamon
- 1 stick of unsalted butter, cold
- ⅙ cup of very cold water
- ½ tablespoon of white vinegar
- 1 medium sized pumpkin flesh, baked and mashed
- 1 cup of Half and Half
- ¾ cups of brown sugar
- ½ teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of all spice, ground up
- ½ teaspoon of cardamom, ground up
- ½ teaspoon of salt
- Combine all ingredients for the dough. Mix the dough until it comes together. Refrigerate for a few hours to a day.
- Combine the ingredients for the filling. You can vary your spices based on what you have on hand – you could add a special pumpkin pie spice mix, some citrus/lemon rind, crystallized orange, ginger – any other substitute is fine, and will add a lot of character to the pie.
- Bake the pie in a 9-inch pie pan, at 400 degrees for 1 hour or until a knife inserted 1 inch from the side comes out dry.
- Enjoy your fall treat!
Do you suffer from similar digestive problems like the ones I experience when I consume dairy? Share your ideas on how you cope with digestive issues, and your stories on how you have dealt with these troubles during the holiday season in the comments!
Are you looking for more ideas for recipes to use for the holiday season? Check these great recipes!
There is actually a lot you can do about your digestive tract problems – you do not have to suffer!
Remember, there is actually a coupon available in the past Sunday newspaper on 11/6 for savings up to $3 off IMODIUM®, LACTAID® & PEPCID® and to find all the products they need to be prepared for the holiday at their nearest Walmart! Shop all digestive health remedies at Walmart!
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