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Pumpkin Ice Cream Pie with Caramel Sauce

Make Pumpkin Ice Cream Pie with Caramel Sauce at home with Cinnamon, Vanilla Ice Cream Soft, Brown Sugar Packed, Ginger, and Cloves. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

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

Method (preview)

1. 1

   Patti - vdrj67a

2. 2

   Crust----- 1 1/2 c Gingersnaps; crushed, about

3. 3

   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.

4. 4

   Meanwhile, in large bwol, stir 1/2 ts cinnamon into ice cream.

5. 5

   Spoon into crust.

6. 6

   Freeze.

7. 7

   In medium bowl, combine brown sugar, ginger, 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 until firm.

11. 11

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

12. 12

    In small saucepan, combine caramel topping and nuts. cook over medium heat until heated well, stirring constantly.

13. 13

    Serve warm over pie.