Pumpkin Mousse Ice Cream Pie *

---------- Recipe via Meal-Master (tm) v8.05

Title: Pumpkin Mousse Ice Cream Pie *
Categories: Pies, Ice cream, Bakery
Yield: 8 servings

-----patti - vdrj67a-----
-----crust-----
1 1/4 c Gingersnaps; crushed
1/3 c Butter or margarine; melted
1/4 c Sugar
-----filling-----
1 pt Vanilla ice cream
1 c Solid pack pumpkin
3/4 c Sugar
1 1/2 ts Pumpkin pie spice
8 oz Whipping cream
1/2 ts Vanilla
-----topping-----
1 Jar caramel ice cream top;
-or

butterscotch topp
1/2 cup Pumpkin
1/2 teaspoon Pumpkin pie spice

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.

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