Amount
Ingredient
Preparation



1 1/2
cups
gingersnap cookies

crushed



1/4
cup
butter

or margarine, melted





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Filling



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





---

Sauce



1
cup
caramel ice cream topping





1/2
cup
pecans

chopped

 In small bowl, combine crust ingredients; blend well.

Press firmly in bottom and up sides of 9 inch pie pan.

Refrigerate 1 to 15 minutes.

Meanwhile, in large bowl stir 1/2 teaspoon cinnamon into ice cream.

Spoon into crust. Freeze. In medium bowl, combine brown sugar, ginger, 1/2 teaspoon 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 2 minutes before serving.

In small saucepan, combine caramel topping and pecans.

Cook over medium heat until thoroughly heated, stirring constantly.

Serve warm over pie.