Brandied Pumpkin Ice Cream Pie
- 8 SERVINGS
- 1-1/2 cups graham cracker crumbs
- 1/2 teaspoon ground cinnamon
- 2 egg whites, lightly beaten
- 1 tablespoon water
- Vegetable cooking spray
- 1 cup unsweetened canned pumpkin
- 1/3 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 tablespoons brandy (optional)
- 4 cups low-fat vanilla ice cream, softened
- 3 tablespoons chopped pecans, toasted
- 2 tablespoons malted milk powder
Combine the first 4 ingredients in a bowl; toss with a fork until moistened. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 10 minutes; let cool on a wire rack. Combine pumpkin and next 5 ingredients (pumpkin through ginger) in a bowl; stir well. Stir in brandy, if desired. Fold in ice cream to create a marbled effect. Spoon pumpkin mixture into the prepared crust. Cover loosely, and freeze pie for 8 hours. Place pie in refrigerator 20 minutes before serving to soften. Place pecans and malted milk powder in a food processor, and process until ground. Sprinkle the pecan mixture around edge of pie. Yield: 8 servings (serving size: 1 wedge).