Brandied Pumpkin Ice-Cream Pie with Malted Pecans



8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 26
Fat 7 g
Satfat 2.4 g
Monofat 2.7 g
Polyfat 1.2 g
Protein 4.9 g
Carbohydrate 42.5 g
Fiber 1.6 g
Cholesterol 10 mg
Iron 1.6 mg
Sodium 194 mg
Calcium 121 mg


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° 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.

November 1995
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