Pumpkin Ice Cream Pie with Caramel Pecan Sauce

Crust:

• 1 1/2 cups crushed gingersnap cookies (about 30)
• 1/4 cup margarine or butter (melted)

Filling:

• 1/2 tsp. cinnamon
• 1 pt. vanilla ice cream (softened)
• 3/4 cup brown sugar (firmly packed)
• 1/2 tsp. ginger
• 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1 cup canned pumpkin
• 1 cup whipping cream (whipped)

Sauce:

• 1 cup caramel ice cream topping
• 1/2 cup pecans (chopped)

Directions

In a 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 a large bowl, stir 1/2 tsp. cinnamon into ice cream. Spoon into crust.

Freeze. in medium bowl, combine brown sugar, ginger, 1/2 tsp. 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. Makes 8 to 10 servings.

TIP: Cinnamon-flavored ice cream can be substituted for vanilla ice cream and 1/2 tsp. cinnamon.

By Robin from Washington, IA

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