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Posted: Wednesday, November 17, 2004

By: (Expired article)

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 350F.
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 350F 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

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