KitchenAid 9708308B manual Tawny Pumpkin Pie, Cookies and Cream Sundae Pie

Tawny Pumpkin Pie

1can (16 oz [500 g]) pumpkin

3⁄4 cup (175 mL) firmly packed brown sugar

3 eggs

1tsp (5 mL) cinnamon

1⁄2 tsp (2 mL) ginger

1⁄2 tsp (2 mL) salt

1⁄4 tsp (1 mL) cloves

11⁄4 cups (300 mL) low-fat milk

Pie Pastry for One-Crust Pie (see “Pie Pastry”)

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 11⁄2 minutes.

Follow procedure for One-crust Pie. Fill with pumpkin mixture. Bake at 400°F (200°C) for 40 to 50 minutes, or until knife inserted near center comes out clean.

Yield: 8 servings.

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

Cookies and Cream Sundae Pie

1pie crust (9"

[23 cm]) baked and cooled completely

3cups (750 mL) (11⁄2 pints) light cherry nut ice cream

1cup (250 mL) (10) reduced-fat cream filled chocolate wafer cookies, cut up

1cup (250 mL) prepared hot fudge topping, warmed slightly

4cups (1 L) (1 qt) light French silk chocolate or chocolate ice cream

Place cherry nut ice cream and half the cookies

(1⁄2 cup [125 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 3⁄4 cup (175 mL) hot fudge topping. Freeze at least 1 hour.

Place French silk chocolate ice cream in mixer bowl with remaining 1⁄2 cup (125 mL) cookies. Turn to Speed 2 and mix about 20 seconds.

Spoon into pie crust. Drizzle with remaining

1⁄4 cup (50 mL) hot fudge topping. Freeze at least 4 hours.

Yield: 8 servings.

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

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