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finely. Remove and transfer to a 10-inch
deep-dish pie plate. Place 15 cookies in the
blender jar; cover. Select Liquefy and pulse 5
times to chop the cookies, then blend for 10
seconds to pulverize; add the cookie crumbs
to the nuts in the pie plate and repeat with the
remaining cookies. Stir the nuts and cookies
with a fork to blend; add the melted butter and
stir to combine. Press the cookie/nut mixture
evenly onto the sides and bottom of the pie
plate. Bake in the preheated 375°F (190°C)
oven for 5 minutes. Remove and let cool on
a rack while continuing. Lower the oven tem-
perature to 350°F (177°C).
Place the eggs and remaining ingredients
in the blender jar in the order listed; cover
the blender jar. Select Chop and blend until
smooth, about 10–15 seconds. Pour the
pumpkin mixture into the prepared cookie
crust. Bake in the preheated 350°F (177°C)
oven for 55–60 minutes. Centre of the pie may
appear slightly jiggly – it will continue to set
as the pie cools. Place the pie on a rack and
cool completely before serving. Refrigerate
after completely cool.
Nutritional information per serving:
Calories 252 (41% from fat) • carb. 33g • pro. 5g •
fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg •
calc. 129mg • fiber 2g
QUICK BERRY SAUCE
Makes 2 cups (500 ml)
12 ounces (340 g) fresh or frozen, thawed
strawberries or raspberries
1 cup (250 ml) red berry preserves
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) fresh lemon juice
Place all ingredients in blender jar; cover
blender jar. Select Purée. Blend until smooth
and completely puréed, 20 – 30 seconds.
Strain mixture through a fine sieve to remove
seeds; discard seeds. Store in an airtight
container in refrigerator. Serve with desserts,
pancakes or waffles.
Nutritional information per serving (based on 8 servings):
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g
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