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  • Pumpkin Ice Cream Pie With Caramel Sauce

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    Pumpkin Ice Cream Pie With Caramel Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. Gingersnaps crushed, about 30
    • 1/4 c. Butter or possibly margarine melted
    • 1/2 tsp Cinnamon
    • 1 pt Vanilla ice cream soft
    • 3/4 c. Brown sugar packed
    • 1/2 tsp Ginger
    • 1/2 tsp Cinnamon
    • 1/4 tsp Cloves
    • 1 c. Canned pumpkin
    • 1 c. Whipped cream
    • 1 c. Caramel ice cream topping
    • 1/2 c. Pecans minced

    Directions

    1. In small bowl, combine crushed gingersnaps and margarine; blend well. Press firmly in bottom and up sides of 9" pire plate. Chill 10-15 min.
    2. 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. Mix in whipped cream. Spoon over ice cream in crust. Freeze 3 hrs till hard. Let stand at room temperature 15-20 min before serving. In small saucepan, combine caramel topping and nuts. cook over medium heat till heated well, stirring constantly. Serve hot over pie.

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