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Brandies Pumpkin Ice Cream Pie w/ Malted Pecans

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May 25, 2006
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1 c graham cracker crumbs

3 TBS sugar

2 TBS butter or stick margarine, melted

2 tsp water

1 tsp vanilla extract

Cooking spray

1 c canned pumpkin

1/3 c packed brown sugar

1 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1/8 tsp ground ginger

2 TBS brandy (optional)

4 c vanilla low-fat ice cream, softened

3 TBS chopped pecans, toasted

2 TBS malted milk powder


Preheat oven to 350°F.

Combine first 5 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350°F for 10 minutes; cool on a wire rack.

Combine pumpkin and next 5 ingredients (pumpkin through ginger) in a bowl. Stir in brandy; if desired. Fold in ice cream to create a marbled effect. Spoon pumpkin mixture into prepared crust. Cover with heavy-duty foil; seal and freeze.

To serve, let pie stand 20 minutes in refrigerator to soften. Place pecans and milk powder in a food processor, and process until pecans are ground. Sprinkle pecan mixture around edge of pie.

Serves 8