Pumpkin Ice Cream Pie With Caramel Pecan Sauce - cooking recipe

Ingredients

1 1/2 c. crushed ginger snap cookies (30)
1/2 c. butter
1/4 c. sugar
1 pt. vanilla ice cream
1/2 tsp. cinnamon
3/4 c. brown sugar
1/2 tsp. ginger
1/4 tsp. cloves
1 c. pumpkin (canned)
1 c. whipped topping
1 c. caramel ice cream topping
1/2 c. chopped pecans

Preparation

Blend cookies, butter and sugar.
Press into 9-inch pie pan. Refrigerate for 10 to 15 minutes.
In large bowl, combine ice cream and cinnamon.
Spoon into chilled crust and freeze.
Combine brown sugar, ginger, cloves and pumpkin.
Blend well.
Fold in whipped topping.
Spoon over ice cream in crust.
Freeze 3 hours or until firm.
Let stand at room temperature for 15 to 20 minutes before serving.
Top with sauce.
(Cook caramel topping and pecans over medium heat, stir constantly.)