Brandied Pumpkin Ice-Cream Pie with Malted Pecans

Ingredients

• 0.3 cup brown sugar packed
• 2  egg whites lightly beaten
• 1.5 cups graham cracker crumbs 
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon ground ginger 
• 0.3 teaspoon ground nutmeg 
• 4 cups low fat vanilla ice cream low-fat softened
• 2 tablespoons liquid malt extract 
• 3 tablespoons pecans toasted chopped
• 1 cup pumpkin unsweetened canned
• 1 tablespoon water 

Equipment

• food processor
• bowl
• oven
• wire rack
• aluminum foil

Directions

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.
2. Bake at 350 for 10 minutes; let cool on a wire rack.
3. 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.)
4. Place pie in refrigerator 20 minutes before serving to soften.
5. Place pecans and malted milk powder in a food processor, and process until ground.
6. Sprinkle the pecan mixture around edge of pie.