Simply Delicious
Thanksgiving Pies
We know how tricky it can be to plan a delicious, healthy & fun holiday. We’re here to make that as easy as can be. We’ve created a pie for each one of our baking mixes. Browse the entire e-book for inspiration, or click on the product you’d like to use.
Happy Thanksgiving! -The Simple Mills Team
A P P L E C A R DA M O M C U STA R D P I E
Total time: 4 hrs (optional set overnight). Serves: 8 For the crust: 1 Box Simple Mills Vanilla Cake mix 1/2 cup melted ghee or oil Instructions: 1. Preheat oven to 350°F. 2. In a 9.5” or 10” pie pan, mix melted ghee/oil and baking mix. 3. Press crust across bottom and up sides of pan. 4. Bake 10 min. 5. Press crust down slightly with the back of a spoon where it rose during baking. Set aside. For the filling: 1 large Fuji apple, quartered, de-seeded and sliced ¼” thick 1 cup full-fat coconut milk ¼ cup + 2 TBSP pure maple syrup 3 eggs 1 TBSP. ghee 3 tsp. vanilla extract ¼ tsp. each of ground cardamom and cinnamon Dash of sea salt Instructions: 1. Preheat oven to 350°F. 2. In a medium skillet, mix ghee, 2 TBSP maple syrup and apples. Cook for 10 minutes or until apples are tender, stirring occasionally. 3. Reserve ¼ of the apple slices for topping the pie, and spoon the remainder of the apples into the pie shell (making a single layer of apples across the bottom and pouring any liquid over the top). 4. Whisk eggs, 1/4 cup maple syrup, coconut milk, vanilla, cardamom, cinnamon and salt. Pour egg mixture into pie shell over apples. 5. Place in oven and tent pie loosely with foil. Bake for 35 minutes. If pie is still liquid in center, cook another 10 minutes with foil on. 6. Remove pie from oven and top the pie with reserved apples. 7. Cool on a wire rack until set in the middle (up to 2 hours) or refrigerate overnight and serve chilled.
PUMPKIN GINGERBREAD PA N N A COT TA P I E Total time: 3 hrs 50 min. Serves: 8
For the Crust: 1 box Simple Mills Pumpkin Muffin Mix 1 large cage-free egg 4 TBSP oil 3 TBSP pure molasses 3/4 tsp. ground ginger 3/4 tsp. ground cloves Instructions: 1. Preheat oven to 350°F. 2. In a large bowl, whisk together muffin mix, ginger and cloves. Mix in egg, oil and molasses and stir until dough forms. 3. Shape dough with hands into a rectangle or ball, depending on the shape of the baking pan. Press across the bottom and up the sides of a 4x14" rectangular tart pan or a 9 - 10" round spring form pan. 4. Bake 15 minutes. 5. Remove from oven and press crust down with the back of a spoon where it has risen across the bottom and sides. Cool. For the Filling: 3/4 cup full-fat Coconut Milk 1/2 cup canned pumpkin 3 TBSP pure maple syrup 2 tsp. vanilla extract 1 tsp. gelatin (Great Lakes or Vital Proteins brands are recommended) 1 tsp. pumpkin pie spice Whipped coconut or heavy cream (optional garnish) Instructions: 1. Place the coconut milk into a small sauce pan. 2. Sprinkle gelatin over coconut milk and whisk gently. Let sit for 10 minutes. 3. Over medium heat, add the remaining ingredients and cook for five minutes, whisking constantly. 4. Pour filling into crust. Refrigerate at least 3 hours before serving. 5. Cut into triangular slices and serve with whipped cream sprinkled with a dash of pumpkin pie spice.
S I M P L E SW E E T P OTATO P I E Total time: 7 hrs 45 min (optional set overnight). Serves: 8 For the crust: 1 box Simple Mills Artisan Bread Mix 1/2 cup melted ghee or oil 2 TBSP pure maple syrup Instructions: 1. Preheat oven to 350°F. 2. Mix all ingredients in a 9.5” or 10” pie plate until they come together to form a ball. 3. Press by hand across the bottom and up the sides of the pie plate. 4. Press around top edge of crust with the tines of a fork. 5. Bake crust for 12-15 minutes. 6. Remove from oven and set aside For the filling: 3 small to medium sweet potatoes, baked and peeled 1 cup full-fat coconut milk 1/3 cup pure maple syrup 3 cage-free eggs 2.5 tsp. pumpkin pie spice Instructions: 1. Preheat oven to 350°F . 2. Chop baked sweet potatoes into smaller pieces. With a hand blender, puree sweet potatoes. 3. Pour in coconut milk, maple syrup, eggs and pumpkin pie spice. Mix until well blended. 4. Spread sweet potato mixture into pie crust. 5. Bake for 30 min. Cool. 6. Refrigerate 6 hours or overnight. 7. Garnish with whipped heavy or coconut cream and cinnamon.
S P I R A L H A RV E ST V E G G I E TA R T Total time: 2 hrs. Serves: 8
For the crust: 1 box of Simple Mills Pizza Dough Mix 6 TBSP water 2 TBSP olive oil 2 TBSP apple cider vinegar Instructions: 1. Preheat oven to 350°F. 2. Prepare mix per directions on box pressed into a 9.5 or 10” pie or tart pan 3. Use the tines of a fork to press the edges. 4. Bake for 10 minutes. Remove from oven and set aside. For the filling: 3/4 cup canned pumpkin (or 1.5 baked, peeled and mashed sweet potatoes) 2 large carrots 1 large zucchini 1 large yellow squash 1 small bunch of swiss chard or other quick-cooking green 2 TBSP olive oil 1/2 tsp. each of dried thyme and sage 1/4 tsp. each sea salt and fresh ground pepper Instructions: 1. Preheat oven to 375°F. 2. Mix pumpkin or sweet potatoes with thyme, sage, sea salt and pepper. Spread mixture on bottom of crust. 3. Use a mandolin slicer (or vegetable peeler) to slice carrots, squash and zucchini into thin strips about 1/8’ thick. 4. To fill pie, roll strips of carrots together and press down into the center of the tart. Layer strips of squash, zucchini and the remaining carrots around the center, until the crust is filled. 5. Drizzle olive oil over the veggies and sprinkle with salt and pepper to taste. 6. Bake for 45 minutes – 1 hour (tenting with foil after 20 minutes or until veggies are tender. Serve warm. 7. Optional: sprinkle feta, goat cheese, or parmesan cheese and a a dash of balsamic vinegar after removing from oven.
TOAST E D P E C A N P I E Total time: 1 hr 30 min. Serves: 8 For the Crust: 1 Box Simple Mills Pancake & Waffle mix 1/2 cup melted ghee or oil 1 TBSP ice water Instructions: 1. Preheat oven to 350°F. 2. In a 9.5” or 10” pie pan, mix baking mix, melted ghee/oil and ice water. 3. Press firmly into pan and press the tines of a fork gently around the edges. 4. Bake 15 minutes. Set aside. For the Filling: 2 cups pecan halves and/or pieces 1 cup pure maple syrup ½ cup coconut sugar 3 cage-free eggs 2 TBSP butter 1 tsp. vanilla extract ½ tsp. sea salt Instructions: 1. Preheat oven to 375°F. 2. Lightly toast pecans in a saucepan over medium heat. Set pecans aside on a plate. 3. Heat maple syrup and butter in the saucepan until just before boiling. Set aside. 4. In a mixing bowl, beat eggs and then whisk in coconut sugar, vanilla and salt. Gradually and very carefully whisk warm syrup into eggs. Stir in pecans. 5. Pour filling into prepared crust. 6. Bake approx. 30 minutes (cover with foil halfway through cooking if crust starts to brown before the center of the pie is set; it should not still be liquid but slightly under firm). 7. Cool and enjoy!
BANANA NUT BUTTER PIE Total time: 3 hrs 40 min. Serves: 8 For the crust: 1 Box Simple Mills Banana Muffin Mix 1/2 cup melted ghee or oil 1 egg Instructions: 1. Preheat oven to 350°F. 2. In a 9.5” or 10” pie pan, mix melted ghee/oil, baking mix and egg. 3. Press firmly into pan. 4. Bake for 12-15 minutes. Cool in refrigerator. For the filling: 8 ounces cream cheese, at room temperature 1 cup creamy nut butter (peanut, almond, etc.) 1/2 cup heavy or coconut cream 1/3 cup pure maple syrup 1 tsp. vanilla extract 1/4 cup chocolate chips (for topping) Instructions: 1. In a mixing bowl, use the whisk attachment of a stick blender to beat the cream cheese, maple syrup, vanilla and nut butter until light and fluffy, about 3 minutes. 2. In a separate bowl, use the whisk attachment to whip the heavy or coconut cream until thick and light (about 20 seconds). 3. Gently fold the whipped cream into the nut butter mixture. 4. Spread into the prepared pie shell and freeze for 3 hours. To garnish, melt chocolate chips in the microwave or in a double boiler on the stovetop. Drizzle melted chocolate over the pie in a horizontal zigzag pattern and let cool. Serve frozen or refrigerated.
D O U B L E C H O CO L AT E PUDDING PIE
Total time: 5-7 hrs (optional set overnight). Serves: 8 For the Crust: 1 box Simple Mills Chocolate Muffin & Cake Mix 1/3 cup melted ghee or oil 1 TBSP vanilla extract Instructions: 1. Preheat oven to 350°F. 2. Mix all ingredients in a 9.5 – 10” pie pan. 3. Press dough on bottom and up sides of pan with a metal spoon or your fingertips. 4. Bake 12 minutes. Set aside to cool. For the Pudding: 3 cups full-fat, canned coconut milk 1/4 cup arrowroot flour 1/4 cup pure maple syrup 1/3 cup chocolate chips 3 TBSP cocoa powder 1 TBSP vanilla extract 1/4 teaspoon sea salt Instructions: 1. Whisk arrowroot, maple syrup, cocoa powder and sea salt in a medium saucepan. Whisk in coconut milk. Cook mixture over medium heat and whisk constantly, about 5 minutes. 2. When mixture comes to a boil, continue to whisk and cook for a few minutes until the mixture becomes a thick pudding. 3. Remove from heat and stir in chocolate chips and vanilla until the chocolate is completely melted. 4. Pour filling into the baked pie crust and covered with a tented piece of foil. 5. Refrigerate 4-6 hours or overnight. 6. Serve slices of pie with a dollop of whipped coconut or heavy cream, and garnish with chocolate chips.
C H O CO L AT E C H I P CO O K I E PUMPKIN PIE Total time: 7 hrs 15 min. Serves: 8
For the Crust: 1 Box Simple Mills Chocolate Chip Cookie mix 1/3 cup melted ghee or oil 1 TBSP vanilla extract Ingredients: 1. Preheat oven to 350°F. 2. In a 9.5” or 10” pie pan, mix melted ghee/oil, vanilla and baking mix. 3. Press across bottom and up sides of pan. 4. Bake 12 min. Set aside. For the Filling *: 1 cup canned pumpkin 3/4 cup full-fat coconut milk 1/4 cup pure maple syrup 3 cage free eggs 2 tsp. pumpkin pie spice Ingredients: 1. Preheat oven to 350°F. 2. Blend all filling ingredients in a mixing bowl until smooth using a stick blender or hand mixer. Pour into baked crust. 3. Bake pie for 15 minutes, cover loosely with a tented piece of foil and bake another 15 minutes or until set in the middle. 4. Remove pie from oven, cool and refrigerate for at least 6 hours. 5. Cut into 8 slices and top with homemade whipped heavy or coconut cream. 6. Garnish with ground cinnamon and chocolate chips, if desired. *If you have any extra filling, pour it into individual ramekins and bake until set in the middle.
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