November

Last years pies brought back out again. <3
Pink Lemonade Pie



Ingredients 
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen pink lemonade concentrate, thawed
1 (8 ounce) container of whipped topping
2 (8 inch) prepared Graham cracker crusts

Directions 
In a large bowl , mix together sweetened condensed mil and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.



Mint Chocolate chip Ice-cream Pie! 



2 pints mint chocolate chip ice cream, slightly softened
1 package (6 ounces) ready-to-use chocolate-flavored pie crust
1 1/4 cups crushed chocolate- covered mint cookies
1 cup chocolate fudge topping



Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed over ice cream. Cover and freeze 1 hour Spread remaining pint of ice cream over cookies. cover and freeze for about 3 hours til firm.
Top with Fudge and sprinkle with cookies. 

And now for this years pies!! 


I get to make this one gluten free this year.

Pumpkin Cheesecake

Ingredients:

Crust:

1 cup graham cracker crumbs
1/2 teaspoon cinnamon
4 Tablespoons melted butter
1 Tablespoon firmly packed brown sugar

Filling:

2 (8 ounce) packages cream cheese
2/3 cup brown sugar
1 (15 ounce) can pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/4 teaspoon salt 

Pumpkin Cheesecake Directions:

1. Preheat oven to 350 degrees F. Combine graham cracker crumbs, cinnamon, butter and brown sugar and press onto the bottom and halfway up the sides of an 8" springform pan. Bake for 5 minutes.

2. Beat cream cheese in a large mixing bowl until fluffy. Gradually add brown sugar, the pumpkin, the vanilla, and the spices.

3. Add the eggs, one at a time, beating well after adding each one.

4. Add the salt, beating until creamy, then pour the mixture evenly into the prepared crust.

5. Bake for 50-60 minutes, until top is browned but cheesecake is still slightly jiggly.

6. Transfer cheesecake to a wire rack and cool 10 minutes. Run a sharp knife around the edges of the pan sides to loosen cheesecake.

7. Cool completely, cover and refrigerate overnight.