---------- Recipe via Meal-Master (tm) v8.05
       Title: Pumpkin Ice Cream Pie with Caramel Pecan Sauce
  Categories: Pies
       Yield: 10 servings
   1 1/2 c  Gingersnap cookies; crushed
     1/4 c  Butter or margarine; melted
     1/2 ts Cinnamon
       1 pt Vanilla ice cream; softened
     3/4 c  Brown sugar
     1/2 ts Ginger
     1/2 ts Cinnamon
     1/4 ts Cloves
       1 c  Pumpkin
       1 c  Whipping cream; whipped
       1 c  Caramel ice cream topping
     1/2 c  Pecans; chopped
   Recipe by: Sue Klapper In small bowl, combine crust ingredients; blend
   well.  Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate
   10 to 15 minutes.  Meanwhile, in large bowl stir 1/2 teaspoon cinnamon into
   ice cream.  Spoon into crust. Freeze. In medium bowl, combine brown sugar,
   ginger, 1/2 teaspoon cinnamon, cloves and pumpkin; blend well. Fold in
   whipped cream.  Spoon over ice cream in crust.  Freeze 3 hours or until
   firm.  Let stand at room temperature 15 to 20 minutes before serving. In
   small saucepan, combine caramel topping and pecans. Cook over medium heat
   until thoroughly heated, stirring constantly. Serve warm over pie.