Pie

Easy Pumpkin Pie

Ingredients:

  • 1 can LIBBY’S Easy Pumpkin Pie Mix (30 oz.)
  • 2 large eggs
  • 2/3 cup Carnation Evaporated Milk
  • 1 unbaked 9-inch deep dish pie crust (we always use GlutenFree Bakehouse Pie Shells)

Preheat the oven to 425°F. Mix together the pumpkin pie mix, eggs, and evaporated milk in a large bowl. Pour this mixture into the unbaked pie crust. Bake for 15 minutes at 425°F and then bake for 50-60 minutes at 350°F. Remove Cool for about 2 hours and serve (with vanilla or cinnamon ice cream, of course!) or store in the refrigerator.

Enjoy!

*Recipe adapted from Libby’s® Easy Pumpkin Pie

Choco Banana Pie

“We must have a pie. Stress cannot exist in the presence of a pie.” -David Mamet

Ingredients:

  • 2 bananas, sliced
  • 8 oz. low-fat Philadelphia Cream Cheese
  • 2 6 oz. Chobani Greek Yogurt Vanilla Blended
  • 2 tsp. Pure Vanilla Extract
  • 1/3 tsp. nutmeg
  • 1 Mi-Del GF Chocolate Snap Pie Crust

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Combine greek yogurt and cream cheese in mixing bowl. Mix with hand-held electric mixer. Add the vanilla extract and nutmeg while mixing. Place approximately half of the thinly sliced bananas to cover the base of the pie crust.

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Then evenly pour the greek yogurt and cream cheese filling on top of the bananas. Layer the top with the remaining sliced bananas. Put the pie in the fridge overnight or for a minimum of four hours. Enjoy!

Spinach and Tomato Quiche

Ingredients:

  • 1 prepared GF pie crust (I use the Whole Foods Gluten-Free Bakehouse Pie Crust)
  • 1 (10 oz) frozen chopped spinach, thawed and drained
  • 1/2 cup onions, cut in long strips
  • 1 cup cheddar cheese
  • 4 oz ricotta cheese
  • 2 oz low-fat sour cream
  • 4 eggs
  • 1/2 cup milk
  • 1 tbsp  honey mustard
  • 1 tomato, sliced
  • Salt and Pepper to taste

Bake pie crust individually. Time and temperature depends on the brand of the crust. Follow instructions given on the package.   After the crust is baked, set temperature to 375°. Make sure spinach is fully drained. Sauté the onions until golden brown. Layer the baked curst with the drained spinach on the bottom, the golden brown onions over the spinach, and cheddar cheese over that.Next, combine the sour cream, ricotta cheese, eggs, milk, mustard, and any salt and pepper, if you desire, in a medium-sized mixing bowl. Mix well. Pour the mixture over the spinach, onion, and cheese layers. Place four tomato slices on top of the quiche. Bake for 45 minutes and check to see if its baked by inserting a knife in the center and seeing if it comes out clean. If not, then bake for longer. Let the quiche cool down for 5-10 minutes.