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Pumpkin Ice Cream Pie with Caramel Pecan Sauce

Pumpkin Ice Cream Pie with Caramel Pecan Sauce comes together with Gingersnap Cookies Crushed, Butter Or Margarine Melted, Cinnamon, Vanilla Ice Cream Softened, and Brown Sugar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/4 cup
• 1/2 tsp
• 1 pt
• 3/4 cup
• 1/2 tsp
• 1 cup
• 1 cup

Method (preview)

1. 1

   Recipe by: Sue Klapper In small bowl, combine crust ingredients; blend well.

2. 2

   Press firmly in bottom and up sides of 9 inch pie pan.

3. 3

   Refrigerate 10 to 15 minutes.

4. 4

   Meanwhile, in large bowl stir 1/2 teaspoon cinnamon into ice cream.

5. 5

   Spoon into crust.

6. 6

   Freeze.

7. 7

   In medium bowl, combine brown sugar, ginger, 1/2 teaspoon cinnamon, cloves and pumpkin; blend well.

8. 8

   Fold in whipped cream.

9. 9

   Spoon over ice cream in crust.

10. 10

    Freeze 3 hours or until firm.

11. 11

    Let stand at room temperature 15 to 20 minutes before serving.

12. 12

    In small saucepan, combine caramel topping and pecans.

13. 13

    Cook over medium heat until thoroughly heated, stirring constantly.

14. 14

    Serve warm over pie.