Brandied Pumpkin Ice Cream Pie

1. 8 SERVINGS
2. 1-1/2 cups graham cracker crumbs
3. 1/2 teaspoon ground cinnamon
4. 2 egg whites, lightly beaten
5. 1 tablespoon water
6. Vegetable cooking spray
7. 1 cup unsweetened canned pumpkin
8. 1/3 cup firmly packed brown sugar
9. 1 teaspoon ground cinnamon
10. 1/4 teaspoon ground allspice
11. 1/4 teaspoon ground nutmeg
12. 1/8 teaspoon ground ginger
13. 2 tablespoons brandy (optional)
14. 4 cups low-fat vanilla ice cream, softened
15. 3 tablespoons chopped pecans, toasted
16. 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).