KitchenAid KV25GOXMC Instruction and Recipe Booklet - Page 52

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 11⁄4 cups low-fat milk Pie Pastry for Onecrust Pie (see page 50) 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 11⁄2 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 pro, 41 g carb, 11 g fat, 87 mg chol, 325 mg sod. Cookies and Cream Sundae Pie 1 pie crust (9-inch) baked and cooled completely 3 cups (11⁄2 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 quart) 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 pro, 91 g carb, 16 g fat, 10 mg chol, 445 mg sod. 50