PUMPKIN ICE CREAM PIE WITH CARAMEL SAUCE
Crust:
1 1/2 cups crushed Gingersnaps (approximately 30 cookies))
1/4 cup butter, melted
Filling:
1/2 teaspoon ground Cinnamon
1 pint Vanilla ice cream, softened
3/4 cup firmly packed Brown Sugar
1/2 teaspoon ground Ginger
1/2 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1 cup fresh or canned pumpkin
1 cup Heavy Whipping Cream — whipped
SAUCE
1 cup Caramel ice cream topping
1/2 cup chopped Pecans
In small bowl, combine crushed gingersnaps and butter; blend well. Press firmly in bottom and up sides of 9″ pie plate. Refrigerate 10-15 minutes. Meanwhile, in large bowl, stir 1/2 teaspoon 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. Stir constantly until heated through. Serve warm over pie.
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