>Recipes
Pumpkin Ice Cream Pie
Makes 8 servings
Time to Prepare: 8:30
Time to Cook: 0:10
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Ingredients
1 1/2 cup Cookies, graham crackers, plain or honey (includes cinnamon) 1/2 tsp Spices, cinnamon, ground 2 large Egg, white, raw, fresh 1 tbls Water Cooking spray 1 cup Pumpkin, canned, with salt 1/3 cup Sugars, brown 1 tsp Spices, cinnamon, ground 1/4 tsp Spices, allspice, ground 1/4 tsp Spices, nutmeg, ground 1/8 tsp Spices, ginger, ground 2 tbls Alcoholic beverage, distilled, rum, 80 proof 4 cup Frozen desserts, ice cream, vanilla Diet
3 tbls Nuts, pecans 2 tbls Malted milk-flavor mix, natural, added nutrients, powder
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. Bake at 350 degrees for 10 minutes; let cool on a wire rack.
2. Combine pumpkin and next 5 ingredients, pumpkin through ginger, in a bowl; stir well. Stir in brandy. Fold in ice cream to create a marbled effect.
3. Spoon pumpkin mixture into the prepared crust. Cover loosely, and freeze pie for 8 hours.
4. 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.
2. Combine pumpkin and next 5 ingredients, pumpkin through ginger, in a bowl; stir well. Stir in brandy. Fold in ice cream to create a marbled effect.
3. Spoon pumpkin mixture into the prepared crust. Cover loosely, and freeze pie for 8 hours.
4. 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.
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