1 1/2 c Gingersnap cookies; crushed

1/4 c Butter or margarine; melted

*filling* 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

*sauce* 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. -----