Brandied Pumpkin Ice-Cream Pie With Malted Pecans

• 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

1. 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 350u0b0 for 10 minutes; let cool on a wire rack.
2. 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. (If desired, cover with heavy-duty foil; seal and freeze for up to one month ahead.)
3. 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.

graham cracker crumbs, ground cinnamon, egg whites, water, vegetable cooking spray, pumpkin, brown sugar, ground cinnamon, ground allspice, ground nutmeg, ground ginger, brandy, lowfat, pecans, milk powder

Taken from www.myrecipes.com/recipe/brandied-pumpkin-ice-cream-pie-with-malted-pecans (may not work)