havent tried yet
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
60 minIngredients
Crust
Filling
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.
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