Brandied Pumpkin Ice-Cream Pie with Malted Pecans

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.