Pumpkin Ice Cream Pie with Caramel Pecan Sauce

Directions

In small bowl, combine crust ingredients; blend well.

Press firmly in bottom and up sides of 9 in. pie pan.

Refridge 10 to 15 mins.

Meanwhile in a large bowl, stir ½ teaspoon cinnamon into ice cream.

Spoon into crust. Freeze

In a medium bowl, combine brown sugar, ginger, ½ teaspoon cinnamon, cloves and pumpkin; blend well.

Fold in whipped cream.

Spoon over ice cream in crust. Freeze 3 hours until firm.

Let stand at room temp for 15 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.