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---------- 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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