KitchenAid ACCOLADE 400 Instructions And Recipes Manual page 53

1 can (16 oz.)
pumpkin
3 ⁄ cup firmly packed
4
brown sugar
3 eggs
1 teaspoon cinnamon
1 ⁄ teaspoon ginger
2
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon cloves
4
1 1 ⁄ cups low-fat milk
4
Pie Pastry for One-
crust Pie (see page
49)
Cookies and Cream Sundae Pie
1 pie crust (9-inch)
baked and cooled
completely
3 cups (1 1 ⁄ pints) light
2
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
Tawny Pumpkin Pie
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 1 ⁄ minutes.
2
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.
Place cherry nut ice cream and half the cookies
( 1 ⁄ cup) in mixer bowl. Attach bowl and flat beater
2
to mixer. Turn to Speed 2 and mix about
20 seconds. Spoon quickly into pie crust. Top evenly
with 3 ⁄ cup hot fudge topping. Freeze at least
4
1 hour.
Place French silk chocolate ice cream in mixer bowl
with remaining
mix about 20 seconds. Spoon into pie crust. Drizzle
with remaining
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.
51
1 ⁄ cup cookies. Turn to Speed 2 and
2
1 ⁄ cup hot fudge topping. Freeze at
4