Pumpkin Pie Ice Cream with Caramel Sauce

Crust:
1 1/2 cups crushed gingersnaps (approximately 30 cookies)
1/4 cup melted butter

Filling:
1/2 tsp. ground cinnamon
1 pint vanilla ice cream
3/4 cup firmly packed brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup fresh or canned pumpkin
1 cup heavy whipping cream- whipped

Sauce:
1 cup caramel ice cream topping
1/2 cup chopped pecans

    In small bowl, combine crushed gingersnaps and butter; blend well.  Press firmly in bottom and up sides of 9" pie plate.  Refrigerate 10-15 minutes.  Meanwhile, in large bowl, stir 1/2 tsp. cinnamon into ice cream.  Spoon into crust.  Freeze.

   In medium bowl, combine brown sugar, ginger, 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 temperature 15-20 minutes before serving.

   In small saucepan, combine caramel topping and nuts.  Stir constantly until heated through.  Serve warm over pie.