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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.
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