Crust:
1-1/4 c Ginger snaps; crushed
1/3 c Butter; melted
1/4 c Sugar
Filling:
1 pt Vanilla ice cream
1 c Solid pack pumpkin
3/4 c Sugar
1-1/2 ts Pumpkin pie spice
8 oz Whipping cream
1/2 ts Vanilla
Topping:
1 Jar caramel ice cream top or
-butterscotch topping
1/2 c Pumpkin
1/2 ts Pumpkin pie spice
Combine ginger snap crumbs with butter and sugar in small bowl.
Press into bottom of 9" pie plate. Bake in preheated 375°F oven for
8 minutes. Cool. Soften ice cream; spread over ginger snap crust.
Freeze until firm. Combine pumpkin, sugar and spice in medium bowl.
Beat whipping cream and vanilla in small bowl until stiff; fold
into pumpkin mixture. Spoon over ice cream. Freeze until firm.
Serve with topping.
Topping:
Combine ice cream topping with pumpkin and spice. Mix well.
