Crust:
1 1/2 cups crushed gingersnap cookies (about 30)
1/4 cup margarine, melted
Filling:
1/2 teaspoon cinnamon
1 pint (2 cups) vanilla ice cream, softened
3/4 cup packed brown sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 cup canned pumpkin
1 cup whipping cream, whipped
Sauce:
1 cup caramel ice cream topping
1/2 cup chopped pecans
In a small bowl, combine crust ingredients; blend well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate 10-15 minutes. Meanwhile, in a large bowl, stir 1/2 teaspoon cinnamon into ice cream. Spoon into crust. Freeze.
In a medium bowl, combine brown sugar, ginger, 1/2 teaspon 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 15-20 minutes before serving.
In a small saucepan, combine caramel topping and pecans. Cook over medium heat until thoroughly heated, stirring constantly. Serve warm over pie.