47
Tawny Pumpkin Pie
1can (16 oz. [455 g])
pumpkin
3⁄4cup (175 ml) firmly
packed brown sugar
3eggs
1teaspoon (5 ml)
cinnamon
1⁄2teaspoon (2 ml)
ginger
1⁄2teaspoon (2 ml) salt
1⁄4teaspoon (1 ml)
cloves
11⁄4cups (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 11⁄2minutes.
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)
(11⁄2pints) 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
(1⁄2cup [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 3⁄4cup (175 ml) hot fudge topping. Freeze at
least 1 hour.
Place French silk chocolate ice cream in mixer bowl
with remaining 1⁄2cup (120 ml) cookies. Turn to
Speed 2 and mix about 20 seconds. Spoon into pie
crust. Drizzle with remaining 1⁄4cup (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.