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.

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