Tawny Pumpkin Pie

1can (16 oz. [455 g]) pumpkin

34 cup (175 ml) firmly packed brown sugar

3 eggs

1teaspoon (5 ml) cinnamon

12 teaspoon (2 ml) ginger

12 teaspoon (2 ml) salt

14 teaspoon (1 ml) cloves

114 cups (295 ml) low-fat milk

Pie Pastry for One-Crust Pie (see page 45)

Place pumpkin, brown sugar, eggs, cinnamon, ginger, salt, and cloves in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Continuing on Speed 2, slowly add milk and mix about 112 minutes.

Follow procedure for One-crust Pie. Fill with pumpkin mixture. Bake at 400°F (204°C) for 40 to 50 minutes, or until knife inserted near centre comes out clean.

Yield: 8 servings.

Per serving (filling and crust): About 280 cal, 6 g pro, 41 g carb, 11 g fat, 87 mg chol, 325 mg sod.

Cookies and Cream Sundae Pie

1pie crust (9-inch

[23-cm]) baked and cooled completely (see page 45)

3cups (710 ml) (112 pints) light cherry nut ice cream

1cup (235 ml) (10) reduced-fat cream filled chocolate wafer cookies, cut up

1cup (235 ml) prepared hot fudge topping, warmed slightly

4cups (945 ml) (1 quart) light French silk chocolate or chocolate ice cream

Place cherry nut ice cream and half the cookies (12 cup [120 ml]) in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 20 seconds. Spoon quickly into pie crust. Top evenly with 34 cup (175 ml) hot fudge topping. Freeze at least 1 hour.

Place French silk chocolate ice cream in mixer bowl with remaining 12 cup (120 ml) cookies. Turn to Speed 2 and mix about 20 seconds. Spoon into pie crust. Drizzle with remaining 14 cup (60 ml) hot fudge topping. Freeze at least 4 hours.

Yield: 8 servings.

Per serving: About 553 cal, 10 g pro, 91 g carb, 16 g fat, 10 mg chol, 445 mg sod.

47

Page 49
Image 49
KitchenAid 400 manual Tawny Pumpkin Pie, Cookies and Cream Sundae Pie, Can 16 oz g pumpkin, Pie crust 9-inch