Pumpkin Mousse Ice Cream Pie

Pumpkin Mousse Ice Cream Pie

•1 1/4 cups crushed gingersnap cookies (about 28)
•1/3 cup butter, melted
•1/4 cup granulated sugar
•1 pint vanilla ice cream, softened
•1 cup Pure Pumpkin
•3/4 cup granulated sugar
•1 1/2 teaspoons pumpkin pie spice
•1 cup whipping cream
•1/2 teaspoon vanilla extract
•1 recipe pumpkin topping, (recipe follows)

PREHEAT oven to 375° F.

COMBINE crushed cookies, butter and 1/4 cup sugar in small bowl. Press onto bottom and sides of 9-inch pie plate.

BAKE for 8 minutes. Cool completely. Spread ice cream over gingersnap crust. Freeze for 2 hours or until firm.

COMBINE pumpkin, 3/4 cup sugar and pumpkin pie spice in medium bowl. Beat whipping cream and vanilla extract in small mixer bowl until stiff peaks form; fold into pumpkin mixture. Spoon over ice cream. Freeze for 1 hour or until firm. Serve with Pumpkin Topping.

FOR PUMPKIN TOPPING
COMBINE 12.25-ounce jar caramel or butterscotch sauce, 1/2 cup Pure Pumpkin and 1/2 teaspoon pumpkin pie spice in small bowl.