Brandied Pumpkin Ice Cream Pie

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Full of interesting tastes like brandy, pecans, and vanilla icea cream, this pumpkin pie is anything but ordinary.

Ingredients

  • 1-1/2 C. graham cracker crumbs
  • 1/2 tsp. ground cinnamon
  • 2 egg whites, lightly beaten
  • 1 Tbs. water
  • Vegetable cooking spray
  • 1 C. unsweetened canned pumpkin
  • 1/3 C. firmly 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. low-fat vanilla ice cream, softened
  • 3 Tbs. chopped pecans, toasted
  • 2 Tbs. malted milk powder

Directions

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 degrees for 10 minutes; let cool on a wire rack. 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. 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. Yield: 8 servings (serving size: 1 wedge).

Source: Cooking Light

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