BRANDIED PUMPKIN ICE-CREAM PIE WITH MALTED PECANS 1 cup graham cracker crumbs 3 tablespoons sugar 2 tablespoons butter or stick margarine, melted 2 teaspoons water 1 teaspoon vanilla extract Cooking spray 1 cup canned pumpkin 1/3 cup packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 2 tablespoons brandy (optional) 4 cups vanilla low-fat ice cream, softened 3 tablespoons chopped pecans, toasted 2 tablespoons malted milk powder

Preheat oven to 350°F.

Combine first 5 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350°F for 10 minutes; cool on a wire rack.

Combine pumpkin and next 5 ingredients (pumpkin through ginger) in a bowl. Stir in brandy; if desired. Fold in ice cream to create a marbled effect. Spoon pumpkin mixture into prepared crust. Cover with heavy-duty foil; seal and freeze.

To serve, let pie stand 20 minutes in refrigerator to soften. Place pecans and milk powder in a food processor, and process until pecans are ground. Sprinkle pecan mixture around edge of pie.

Serves 8.

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