Pumpkin Ice Cream Pie With Caramel Sauce Recipe
Servings: 1
Ingredients
- 1Â 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
- 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.
- 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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