Tawny Pumpkin Pie; Cookies And Cream Sundae Pie - KitchenAid KP26M1XCE5 Instructions And Recipes Manual

Tawny Pumpkin Pie
1 can (16 oz.)
pumpkin
cup rirmly packed
brown sugar
3 eggs
7 teaspoon cinnamon
teaspoon ginger
teaspoon salt
teaspoon cloves
7_ cups low-tat milk
Pie Pastry tot One-
crust Pie pee
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 1_/_
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
7 pie crust (9-inch)
baked and cooled
completely
3 cups (7_ pints) light
cherty nut ice cream
7 cup (7(9) reduced-tat
cream rifled
chocolate wafer
cookies, cut up
7 cup prepared hot
tudge topping,
warmed shghdy
4 cups (7 quart) light
French silk chocolate
or chocolate ice
cream
Place cherry nut ice cream and half the cookies
(Y_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 _74 c up hot fudge topping. Freeze at
least 1 hour.
Place French silk chocolate ice cream in mixer bowl
with remaining _/_ 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.
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