Pumpkin Ice Cream Pie with Caramel Pecan Sauce

• 1 1/2 cups gingersnap cookies crushed
• 1/4 cup butter or margarine, melted
• 1/2 teaspoon cinnamon
• 1 pint vanilla ice cream softened
• 3/4 cup brown sugar
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 cup pumpkin
• 1 cup heavy whipping cream whipped
• 1 cup caramel ice cream topping
• 1/2 cup pecans chopped

1. In small bowl, combine crust ingredients; blend well.
2. Press firmly in bottom and up sides of 9 inch pie pan.
3. Refrigerate 10 to 15 minutes.
4. Meanwhile, in large bowl stir 1/2 teaspoon cinnamon into ice cream.
5. Spoon into crust.
6. Freeze.
7. In medium bowl, combine brown sugar, ginger, 1/2 teaspoon cinnamon, cloves and pumpkin; blend well.
8. Fold in whipped cream.
9. Spoon over ice cream in crust.
10. Freeze 3 hours or until firm.
11. Let stand at room temperature 15 to 20 minutes before serving.
12. In small saucepan, combine caramel topping and pecans.
13. Cook over medium heat until thoroughly heated, stirring constantly.
14. Serve warm over pie.

butter, cinnamon, vanilla ice cream, brown sugar, ginger, cinnamon, cloves, pumpkin, heavy whipping cream whipped, caramel ice cream topping, pecans

Taken from recipeland.com/recipe/v/pumpkin-ice-cream-pie-caramel-p-5787 (may not work)