Pumpkin Ice Cream Pie with Caramel Sauce

-----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. -----