Ingredients
- 475 ml vanilla ice cream
- 350 gr gingersnaps
- 250 gr pumpkin (canned)
- 240 ml whipped cream
- 240 ml caramel ice cream topping
- 170 gr brown sugar
- 65 gr pecans
- 55 gr butter
- 2 gr cinnamon
- 2 gr ginger
In small bowl, combine crushed gingersnaps and margarine; blend well. Press firmly in bottom and up sides of 23 cm pire plate. Refrigerate 10-15 minutes. Meanwhile, in large bwol, stir half 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. ----
