Brandied Pumpkin Ice-Cream Pie with Malted Pecans

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 26
  • Fat: 7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.9g
  • Carbohydrate: 42.5g
  • Fiber: 1.6g
  • Cholesterol: 10mg
  • Iron: 1.6mg
  • Sodium: 194mg
  • Calcium: 121mg

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

  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 350° 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.
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