KitchenAid Professional 600 4KP26M1XWH Instructions Et Recettes page 52

1 can (16 oz [500 g])
pumpkin
3 ⁄ cup (175 mL) firmly
4
packed brown
sugar
3 eggs
1 tsp (5 mL)
cinnamon
1 ⁄ tsp (2 mL) ginger
2
1 ⁄ tsp (2 mL) salt
2
1 ⁄ tsp (1 mL) cloves
4
1 1 ⁄ cups (300 mL)
4
low-fat milk
Pie Pastry for
One-Crust Pie (see
"Pie Pastry")
Cookies and Cream Sundae Pie
1 pie crust (9"
[23 cm]) baked and
cooled completely
3 cups (750 mL)
(1 1 ⁄ pints) light
2
cherry nut ice
cream
1 cup (250 mL) (10)
reduced-fat cream
filled chocolate
wafer cookies, cut
up
1 cup (250 mL)
prepared hot fudge
topping, warmed
slightly
4 cups (1 L) (1 qt)
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 scrape
bowl. Continuing on Speed 2, slowly add milk
and mix about 1
Follow procedure for One-crust Pie. Fill with
pumpkin mixture. Bake at 400°F (200°C) 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.
Place cherry nut ice cream and half the cookies
( 1 ⁄ cup [125 mL]) in mixer bowl. Attach bowl and
2
flat beater to mixer. Turn to Speed 2 and mix
about 20 seconds. Spoon quickly into pie crust.
Top evenly with
topping. Freeze at least 1 hour.
Place French silk chocolate ice cream in mixer
bowl with remaining
Turn to Speed 2 and mix about 20 seconds.
Spoon into pie crust. Drizzle with remaining
1 ⁄ cup (50 mL) hot fudge topping. Freeze at least
4
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.
50
1 ⁄ minutes.
2
3 ⁄ cup (175 mL) hot fudge
4
1 ⁄ cup (125 mL) cookies.
2