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Tawny Pumpkin Pie
1 can (16oz)
pumpkin
cup firmly packed
brown sugar
3 eggs
1 teaspoon cinnamon
teaspoon ginger
teaspoon salt
¼ teaspoon cloves
1¼ 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 11Zminutes.
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_ 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
(Z 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 :_ cup hot fudge topping. Freeze at
least 1 hour.
Place French silk chocolate ice cream in mixer
bowl with remaining Z cup cookies. Turn to
Speed 2 and mix about 20 seconds. Spoon into
pie crust. Drizzle with remaining 1/4cup 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.
52
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