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Tawny Pumpkin Pie
1 can (16 oz)
pumpkin
3
⁄4 cup firmly packed
brown sugar
3 eggs
1 teaspoon cinnamon
1
⁄2 teaspoon ginger
1
⁄2 teaspoon salt
1
⁄4 teaspoon cloves
1
1
⁄4 cups low-fat milk
Pie Pastry for One-
crust Pie (see
the “Pie Pastry”
section)
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 scrap 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 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
1 pie crust (9") baked
and cooled
completely
3 cups (1
1
⁄2 pints) light
cherry nut ice
cream
1 cup (10) reduced-
fat cream filled
chocolate wafer
cookies, cut up
1 cup prepared hot
fudge topping,
warmed slightly
4 cups (1 qt) light
French silk
chocolate or
chocolate ice cream
Place cherry nut ice cream and half the cookies
(
1
⁄2 cup) 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 hot fudge topping. Freeze at
least 1 hour.
Place French silk chocolate ice cream in mixer
bowl with remaining
1
⁄2 cup cookies. Turn to
Speed 2 and mix about 20 seconds. Spoon into
pie crust. Drizzle with remaining
1
⁄4 cup 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.