Hi there! I am away on vacation and would love to make your pie. Your email came just as I was planning away! For ease I brought pumpkin pie spice along with me with hopes that it would take place of all the individual spices. Do you have any tips on how much could work? Maybe add some pepper too? Any thoughts are much appreciated! Thanks for putting your beloved recipe out into the world!
Jen! Sadly, I’m not sure what the spice mix and ratios are in what you got. I DO know that Penzy’s makes a pretty great pumpkin spice mix so if that’s what you’re using, you’re in great hands. I think if I were you I’d use what you got, make the crust by hand, and trust the magic pie fairies to do what they do best: add every ounce of love they have. You’ll be great! ❤️💥
Your journey is so brokenly transparent that it makes me swoon. I love how gentle you are with yourself, and showing us all how to let go of what we thought we wanted, to just listen to the quiet voice inside that is asking for something less frantic, slower, more thoughtful and above all, true to your delicious heart. I am going to tackle the pie (but not the crust, that still scares the pants off me) this year as we are not doing an actual thanksgiving day, so I decided we'll just eat pie all day and get our meat and vegies with family on Friday. Thank you for continuing to allow us on your journey. I know in my heart that all will come right for you...while I do not know what that looks like, I do know when I see your future, I see big, euphoric smiles from both of you as you bask in a reality of perfect harmony. Much love to you and many many thanks for being a light in the world.
Oh friend, your words are pure balm. I’ll send an email separately but DANG you fill that place in my heart that belongs to family, a very special place that misses but knows, a deep knowing, that we are never separated from love and light eternal.
This is a beautiful gift to our little world, Rachel. I'm cooking the bird, stuffing, and gravy this holiday, but no one can stop me from making a Saturday pie, right? Ok, some people could, but they would rather have a pie than stop me...
Thank you, Rachel - and of course your pie was a hit!
Transparency’s sake, I par baked a frozen pie crust. And didn’t for the sweet potato pie I made. The little experiment showed the par baking was worth it even for a frozen crust!
And I finally made my first Bench Press order yesterday! Thank you for the prompt. So glad to share a community with you.
Jewls! Oh my gosh I love this so much. Par baking IS worth it, especially with liquidy pies! Thank you for supporting our pals, and for being THE most wonderful. SO happy about this!
Hi there! I am away on vacation and would love to make your pie. Your email came just as I was planning away! For ease I brought pumpkin pie spice along with me with hopes that it would take place of all the individual spices. Do you have any tips on how much could work? Maybe add some pepper too? Any thoughts are much appreciated! Thanks for putting your beloved recipe out into the world!
Jen! Sadly, I’m not sure what the spice mix and ratios are in what you got. I DO know that Penzy’s makes a pretty great pumpkin spice mix so if that’s what you’re using, you’re in great hands. I think if I were you I’d use what you got, make the crust by hand, and trust the magic pie fairies to do what they do best: add every ounce of love they have. You’ll be great! ❤️💥
Deal! I’m going for it 😊
Your journey is so brokenly transparent that it makes me swoon. I love how gentle you are with yourself, and showing us all how to let go of what we thought we wanted, to just listen to the quiet voice inside that is asking for something less frantic, slower, more thoughtful and above all, true to your delicious heart. I am going to tackle the pie (but not the crust, that still scares the pants off me) this year as we are not doing an actual thanksgiving day, so I decided we'll just eat pie all day and get our meat and vegies with family on Friday. Thank you for continuing to allow us on your journey. I know in my heart that all will come right for you...while I do not know what that looks like, I do know when I see your future, I see big, euphoric smiles from both of you as you bask in a reality of perfect harmony. Much love to you and many many thanks for being a light in the world.
Oh friend, your words are pure balm. I’ll send an email separately but DANG you fill that place in my heart that belongs to family, a very special place that misses but knows, a deep knowing, that we are never separated from love and light eternal.
This is a beautiful gift to our little world, Rachel. I'm cooking the bird, stuffing, and gravy this holiday, but no one can stop me from making a Saturday pie, right? Ok, some people could, but they would rather have a pie than stop me...
This is the gift I have been waiting to find and give. I’m so excited to hear how Saturday pie tastes. ❤️💥
I love you ❤️ always! Pie or no pie.
grateful to be loved. especially by you.
Thank you, Rachel - and of course your pie was a hit!
Transparency’s sake, I par baked a frozen pie crust. And didn’t for the sweet potato pie I made. The little experiment showed the par baking was worth it even for a frozen crust!
And I finally made my first Bench Press order yesterday! Thank you for the prompt. So glad to share a community with you.
Jewls! Oh my gosh I love this so much. Par baking IS worth it, especially with liquidy pies! Thank you for supporting our pals, and for being THE most wonderful. SO happy about this!