Pumpkin Ice Cream Pie with Spiced Pecans

Just thinking about Thanksgiving make your jeans feel a little snug, doesn’t it? It should. The average meal packs an belt-loosening 3,500 calories and  snooze-inducing 229 grams of fat. And it’s not the turkey’s fault. It’s the butter, sugar, cream laden sides and desserts.

But before you do something crazy, like swear off dessert to shave off some extra calories, consider replacing high-calories, high-fat ingredients with lighter versions.

Here’s our “d’liteful” take on pumpkin pie – an indulgent, low-calorie alternative sure to satisfy that sweet tooth and keep you feeling fit.

Pumpkin Ice Cream Pie with Spiced Pecans

1 ½ cups graham cracker crumbs
1 tablespoon agave syrup
3 tablespoons coconut oil or Earth Balance spread, melted
3 cups D’Lites pumpkin ice cream
16 pecans
4 tablespoons maple syrup
1 teaspoon pumpkin pie spices (or chili pepper for heat!)

1.  Preheat  the oven to 350 degrees F. Butter or spray a 9-inch pie plate and set aside.

2. In a small skillet over medium heat add the pecans and maple syrup and stir the pecans until they are coated in the maple syrup and it begins to crystallize. Be patient, this takes about 8 minutes. Remove the pecans, gently toss with spices, and let cool.

3. Combine the graham cracker crumb, agave syrup, and oil/Earth Blanace in a food processor and pulse until combined. Press into the pie plate. Bake for 8-10 minutes, just long enough to set, and then allow to cool.

4. Allow the ice cream to soften and press it firmly into the baked pie crust, smoothing the top with a spatula.

5. Freeze the pie for at least 4 hours.

How do you lighten up your Thanksgiving?? Share your secrets here!