---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Ice Cream Pie with Caramel Sauce
  Categories: Ice cream, Pies, Sauces
       Yield: 1 servings
  
            -----patti - vdrj67a-----
            -----crust-----
   1 1/2 c  Gingersnaps; crushed, about
            -30
     1/4 c  Butter or margarine; melted
            -----filling-----
     1/2 ts Cinnamon
       1 pt Vanilla ice cream; soft
     3/4 c  Brown sugar; packed
     1/2 ts Ginger
     1/2 ts Cinnamon
     1/4 ts Cloves
       1 c  Canned pumpkin
       1 c  Whipped cream
            -----sauce-----
       1 c  Caramel ice cream topping
     1/2 c  Pecans; chopped
  
   In small bowl, combine crushed gingersnaps and margarine; blend well. Press
   firmly in bottom and up sides of 9″ pire plate. Refrigerate 10-15 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 15-20
   minutes before serving. In small saucepan, combine caramel topping and
   nuts. cook over medium heat until heated well, stirring constantly. Serve
   warm over pie.
  
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