Amount
Ingredient
Preparation





---

Crust



1 1/2
cups
gingersnap cookies

crushed



1/4
cup
butter

or margarine, melted





---

Filling



1/2
teaspoon
cinnamon





1
pint
vanilla ice cream

soft



3/4
cup
brown sugar

packed



1/2
teaspoon
ginger





1/2
teaspoon
cinnamon





1/4
teaspoon
cloves





1
cup
pumpkin (canned)





1
cup
whipped cream







---

Sauce



1
cup
caramel ice cream topping





1/2
cup
pecans

chopped

 In small bowl, combine crushed gingersnaps and margarine; blend well.

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

Refrigerate 1-15 minutes.

Meanwhile, in large bwol, stir 1/2 ts cinnamon into ice cream.

Spoon into crust.

Freeze. In medium bowl, combine brown sugar, ginger, cinnamon, cloves and pumpkin; blend well.

Fold in whipped cream.

Spoon over ice cream in crust.

Freeze 3 hours until firm. Let stand at room temperature 15-2 minutes before serving.

In small saucepan, combine caramel topping and nuts. cook over medium heat until heated well, stirring constantly.

Serve warm over pie.