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.
I was very disappointed. It was not creamy at all. It tasted like it had those little ice crystals in it, the way ice cream tastes when it has melted and then is frozen again. It did not refreeze in a smooth consistency. I couldn't eat it. Has anyone else every experienced this?
Perfect for the holidays. This recipe has been a hit everytime I've made it. I don't like regular pumpkin pie, but I love the taste of this recipe. Time-saver since it can be made ahead of time too. I usually don't have malted milk powder on hand so I've left the pecan topping off before. Doesn't affect anything.
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