Ingredients
- 1 caramel ice cream top
- 1 pt vanilla ice cream
- 1 1/4 c gingersnaps
- 1 c pack pumpkin (solid)
- 8 oz whipping cream
- 1 c sugar
- 1/2 cup pumpkin
- 3/8 c butter
- 1 1/2 ts pumpkin pie spice
- 1/2 teaspoon pumpkin pie spice
- 1/2 ts vanilla
Combine gingersnap crumbs with butter and sugar in small bowl. Press onto bottom of 9" pieplate. Bake in preheated 375~ oven for 8 minutes. Cool. Soften ice cream; spread over gingersnap crust. Freeze until firm. Combine pumpkin, sugar and spice in medium bowl. Beat whipping cream and vanilla in small bowl until stiff; fold into pumpkin mixture. Spoon over ice cream. Freeze until firm. Serve with topping. TOPPING: Combine ice cream topping with pumpkin and spice. Mix well. ----
