Cuisinart SPB-10CH SPB-10CH Manual - Page 20

Pumpkin Pie with Graham Pecan Crust The traditional holiday favorite is made is a cookie crumb crust for a crunchy change. Makes 12 servings Crust ½ cup pecan halves 6 graham cracker squares, broken into 1-inch pieces 3 tablespoons granulated sugar ¼ cup unsalted butter, melted Pumpkin Filling 2 large eggs ½ cup brown sugar 1 can (12-ounce) evaporated fat free milk 1 can (15-16 ounces, 1½ cups) solid pack pumpkin (not pie filling) 1 tablespoon cornstarch ¼ cup maple syrup 1 tablespoon vanilla extract 1 teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon ground allspice ¹⁄8 teaspoon freshly grated nutmeg Preheat the oven to 375°F. Place the pecans in the blender jar and cover. Pulse on Chop 8 to 10 times to chop finely. Remove and reserve. Place graham cracker pieces in the blender jar; cover the blender jar. Pulse on Chop 5 times to break up the cookies, then blend on Chop for 10 seconds to pulverize. Add the reserved chopped nuts and granulated sugar. Blend on Mix until nuts are evenly and finely ground. Transfer to a 9-inch deep-dish pie plate. Add the melted butter and stir to combine. Press the cookie/nut mixture evenly onto the sides and bottom of the pie plate. 20 Bake in the preheated 375°F oven for 5 minutes. Remove and let cool on a rack while continuing. Lower the oven temperature to 350°F. Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar. Blend on Mix until smooth, about 10 to 15 seconds. Pour the pumpkin mixture into the prepared pecan graham crust. Bake in the preheated 350°F oven for 55 to 60 minutes. Center 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 Raspberry Sauce Makes 2 cups (16 servings of 2 tablespoons) 12 ounces fresh or frozen, thawed raspberries 1 cup red berry preserves 1 tablespoon granulated sugar 1 tablespoon fresh lemon or lime juice Place all ingredients in blender jar. Cover and blend on Purée until smooth and completely puréed, 20 to 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: Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g ©2007 Cuisinart® is a registered trademark of Cuisinart Any trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners.