—–patti – vdrj67a—– —–crust—– 1 1/4 c Gingersnaps; crushed
1/3 c Butter or margarine; melted
1/4 c Sugar
—–filling—– 1 pt Vanilla ice cream
1 c Solid pack pumpkin
3/4 c Sugar
1 1/2 ts Pumpkin pie spice
8 oz Whipping cream
1/2 ts Vanilla
—–topping—– 1 Jar caramel ice cream top;
-or butterscotch topp 1/2 cup Pumpkin
1/2 teaspoon Pumpkin pie spice
Combine gingersnap crumbs with butter and sugar in small bowl. Press onto bottom of 9″ pieplate. Bake in preheated 375~ oven for 8 minutes. Cool. Soften ice cream; spread over gingersnap crust. Freeze until firm. Combine pumpkin, sugar and spice in medium bowl. Beat whipping cream and vanilla in small bowl until stiff; fold into pumpkin mixture. Spoon over ice cream. Freeze until firm. Serve with topping. TOPPING: Combine ice cream topping with pumpkin and spice. Mix well. —–