Pumpkin Mousse Pie With Gingersnap Crust

• 1-1/2 cups finely crushed gingersnap cookies (about 30 cookies)
• 1 cup finely chopped pecans, toasted
• 1/3 cup butter, melted
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1/2 cup packed brown sugar
• 1/2 cup half-and-half cream
• 3 large egg yolks
• 1 can (15 ounces) solid-pack pumpkin
• 2 teaspoons pumpkin pie spice
• 2 cups whipped topping
• 1/4 cup butterscotch-caramel ice cream topping
• 1/2 cup chopped pecans, toasted

1. Preheat oven to 350u0b0. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack.
2. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved.
3. In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely.
4. Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

cookies, pecans, butter, unflavored gelatin, cold water, brown sugar, cream, egg yolks, solidpack pumpkin, pumpkin pie spice, butterscotchcaramel ice cream topping, pecans

Taken from www.tasteofhome.com/recipes/pumpkin-mousse-pie-with-gingersnap-crust/ (may not work)