For the Crust:
1 ½ cup graham cracker crumbs
½ tsp ground cinnamon
2 egg whites, lightly beaten
1 tbsp water
vegetable cooking spray
For the Pumpkin Ice Cream Pie:
1 cup unsweetened canned pumpkin
⅓ cup brown sugar, firmly packed
1 tsp ground cinnamon
¼ tsp ground allspice,
¼ tsp ground nutmeg
⅛ tsp ground ginger
2 tbsp brandy
4 cups vanilla ice cream, low-fat and softened
For Serving:
2 tbsp milk powder, malted
3 tbsp pecans, toasted
Crust:
Preheat the oven to 350 degrees F.
In a bowl, combine the graham cracker crumbs, ground cinnamon, egg whites, and water. Toss using a fork.
Press the mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray.
Bake for 10 minutes and let cool on a wire rack.
Pumpkin Ice Cream Pie:
In another bowl, combine the canned pumpkin, brown sugar, cinnamon, allspice, nutmeg, and ginger. Mix well.
Stir in brandy. Gently fold in the ice cream into the mixture to create a marbled effect.
Spoon pumpkin mixture into the prepared crust.
Cover loosely and freeze the pie for 8 hours.
Place the pie in the refrigerator 20 minutes before serving to soften.
Garnish:
Place pecans and milk powder in a food processor. Blend until ground.
Sprinkle the pecan mixture around the edge of the pie.
Serve a slice of this fall-themed, liquor-infused Pumpkin Ice Cream Pie!
Sugar: 32g
:
Calcium: 197mg
Calories: 322kcal
Carbohydrates: 49g
Cholesterol: 24mg
Fat: 10g
Fiber: 3g
Iron: 2mg
Potassium: 345mg
Protein: 7g
Saturated Fat: 4g
Sodium: 191mg
Vitamin A: 5141IU
Vitamin C: 3mg
