Name: Brandied Pumpkin Ice Cream Pie Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 8 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1 ½ cup graham cracker crumbs; ½ tsp ground cinnamon; 2 egg whites; 1 tbsp water; vegetable cooking spray; 1 cup unsweetened canned pumpkin; ⅓ cup brown sugar; 1 tsp ground cinnamon; ¼ tsp ground allspice; ¼ tsp ground nutmeg; ⅛ tsp ground ginger; 2 tbsp brandy; 4 cups vanilla ice cream; 2 tbsp milk powder; 3 tbsp pecans

Photos of Brandied Pumpkin Ice Cream Pie Recipe

Full of interesting tastes like brandy, pecans, and vanilla ice cream, this pumpkin pie is anything but ordinary.

How To Make Brandied Pumpkin Ice Cream Pie

Indulge in our Brandied Pumpkin Ice Cream Pie this fall. Fall season wouldn't be complete without the classic pumpkin-filled desserts. This creamy pie has delicious cinnamon, graham cracker crust with marbled ice cream, and pumpkin filling. Let's not forget the little bit of brandy and, to complete this decadent dessert, is the pecans and milk powder ground and sprinkled on top!

Prep: 15 mins

Chilling: 8 hrs

Cook: 10 mins

Total: 8 hrs 25 mins

Serves:

Ingredients

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

Instructions

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!

Nutrition

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

Nutrition Disclaimer

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