Pumpkin Mousse Ice Cream Pie

• 1 1/4 cups gingersnap cookies crushed
• 13 cup butter or margarine, melted
• 1/4 cup sugar
• 1 pint vanilla ice cream
• 1 cup pumpkin
• 3/4 cup sugar
• 1 1/2 teaspoons pumpkin pie spice
• 8 ounces heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 Jar caramel ice cream topping or butterscotch
• 1/2 cup pumpkin
• 1/2 teaspoon pumpkin pie spice

1. Combine gingersnap crumbs with butter and sugar in small bowl.
2. Press onto bottom of 9 inch pie plate.
3. Bake in preheated 375~ oven for 8 minutes.
4. Cool.
5. Soften ice cream; spread over gingersnap crust.
6. Freeze until firm.
7. Combine pumpkin, sugar and spice in medium bowl.
8. Beat whipping cream and vanilla in small bowl until stiff; fold into pumpkin mixture.
9. Spoon over ice cream.
10. Freeze until firm.
11. Serve with topping.
12. TOPPING: Combine ice cream topping with pumpkin and spice.
13. Mix well.

butter, sugar, vanilla ice cream, pumpkin, sugar, pumpkin pie spice, heavy whipping cream, vanilla, caramel ice cream topping, pumpkin, pumpkin pie spice

Taken from recipeland.com/recipe/v/pumpkin-mousse-ice-cream-pie-5784 (may not work)