Pumpkin Ice Cream Pie with Caramel Pecan Sauce

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Title: Pumpkin Ice Cream Pie with Caramel Pecan Sauce
Categories: Pies
Yield: 10 servings

1 1/2 c Gingersnap cookies; crushed
1/4 c Butter or margarine; melted
*filling*
1/2 ts Cinnamon
1 pt Vanilla ice cream; softened
3/4 c Brown sugar
1/2 ts Ginger
1/2 ts Cinnamon
1/4 ts Cloves
1 c Pumpkin
1 c Whipping cream; whipped
*sauce*
1 c Caramel ice cream topping
1/2 c Pecans; chopped

Recipe by: Sue Klapper In small bowl, combine crust ingredients; blend
well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate
10 to 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, 1/2 teaspoon cinnamon, cloves and pumpkin; blend well. Fold in
whipped cream. Spoon over ice cream in crust. Freeze 3 hours or until
firm. Let stand at room temperature 15 to 20 minutes before serving. In
small saucepan, combine caramel topping and pecans. Cook over medium heat
until thoroughly heated, stirring constantly. Serve warm over pie.

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