Pumpkin Mousse Ice Cream Pie

Ingredients

• 1 1/4 cups gingersnap cookies crushed
• 13 cup butter or margarine
• melted
• 1/4 cup sugar
• 1 pint vanilla ice cream
• 1 cup pumpkin
• 3/4 cup sugar
• 1 1/2 teaspoons pumpkin pie spice
• 8 ounces heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 Jar caramel ice cream topping or butterscotch
• 1/2 cup pumpkin
• 1/2 teaspoon pumpkin pie spice

Instructions

1. Combine gingersnap crumbs with butter and sugar in small bowl.
2. Press onto bottom of 9 inch pie plate.
3. Bake in preheated 375~ oven for 8 minutes.
4. Cool.
5. Soften ice cream; spread over gingersnap crust.
6. Freeze until firm.
7. Combine pumpkin, sugar and spice in medium bowl.
8. Beat whipping cream and vanilla in small bowl until stiff; fold into pumpkin mixture.
9. Spoon over ice cream.
10. Freeze until firm.
11. Serve with topping.
12. TOPPING: Combine ice cream topping with pumpkin and spice.
13. Mix well.