Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light November 1995

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Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

246 calories; calories from fat 26; fat 7g; saturated fat 2.4g; mono fat 2.7g; poly fat 1.2g; protein 4.9g; carbohydrates 42.5g; fiber 1.6g; cholesterol 10mg; iron 1.6mg; sodium 194mg; calcium 121mg.
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