Brandied Pumpkin Ice-Cream Pie with Malted Pecans

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 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

Preparation

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° 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. (If desired, cover with heavy-duty foil; seal and freeze for up to one month ahead.)

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.

Nutritional Information

Calories:

246 (26% from fat)

Fat:

7g (sat 2.4g,mono 2.7g,poly 1.2g)

Protein:

4.9g

Carbohydrate:

42.5g

Fiber:

1.6g

Cholesterol:

10mg

Iron:

1.6mg

Sodium:

194mg

Calcium:

121mg