Ingredients
- 1 pt vanilla ice cream
- 1 1/2 c gingersnaps
- 1 c pumpkin (canned)
- 1 c whipped cream
- 1 c caramel ice cream topping
- 3/4 c brown sugar
- 1/2 c pecans
- 1/4 c butter
- 1 ts cinnamon
- 1/2 ts ginger
In small bowl, combine crushed gingersnaps and margarine; blend well. Press firmly in bottom and up sides of 9" pire plate. Refrigerate 10-15 minutes. Meanwhile, in large bwol, stir 1/2 ts cinnamon into ice cream. Spoon into crust. Freeze. In medium bowl, combine brown sugar, ginger, cinnamon, cloves and pumpkin; blend well. Fold in whipped cream. Spoon over ice cream in crust. Freeze 3 hours until firm. Let stand at room temperature 15-20 minutes before serving. In small saucepan, combine caramel topping and nuts. cook over medium heat until heated well, stirring constantly. Serve warm over pie. ----