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Tawny Pumpkin Pie
1 can (16 oz [500 g])
pumpkin
3
⁄4 cup (175 mL) firmly
packed brown
sugar
3 eggs
1 tsp (5 mL)
cinnamon
1
⁄2 tsp (2 mL) ginger
1
⁄2 tsp (2 mL) salt
1
⁄4 tsp (1 mL) cloves
1
1
⁄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 1
1
⁄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
1 pie crust (9"
[23 cm]) baked and
cooled completely
3 cups (750 mL)
(1
1
⁄2 pints) light
cherry nut ice
cream
1 cup (250 mL) (10)
reduced-fat cream
filled chocolate
wafer cookies, cut
up
1 cup (250 mL)
prepared hot fudge
topping, warmed
slightly
4 cups (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.