47
Tawny Pumpkin Pie
1 can (16 oz. [455 g])
pumpkin
3
⁄4 cup (175 ml) firmly
packed brown sugar
3 eggs
1 teaspoon (5 ml)
cinnamon
1
⁄2
teaspoon (2 ml)
ginger
1
⁄2 teaspoon (2 ml) salt
1
⁄4 teaspoon (1 ml)
cloves
1
1
⁄4 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 1
1
⁄2 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
1 pie crust (9-inch
[23-cm]) baked and
cooled completely
(see page 45)
3 cups (710 ml)
(1
1
⁄2 pints) light
cherry nut ice cream
1 cup (235 ml) (10)
reduced-fat cream
filled chocolate
wafer cookies, cut
up
1 cup (235 ml)
prepared hot fudge
topping, warmed
slightly
4 cups (945 ml) (1
quart) light French
silk chocolate or
chocolate ice cream
Place cherry nut ice cream and half the cookies
(
1
⁄2 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
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 (120 ml) cookies. Turn to
Speed 2 and mix about 20 seconds. Spoon into pie
crust. Drizzle with remaining
1
⁄4 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.
