Serve this at your halloween party everybody will love the creamy pumpkin
flavor.
| 1 1/3 cups crushed ginger snap cookies, about 30 | 1 tsp. pumpkin pie spice |
| 1/3 cup butter, melted | 1-1/2 pint whipping cream |
| 1 cup sugar, divided | 2 Tbls powdered sugar |
| 2 cups (1 pint) vanilla ice cream | 1/2 tsp. vanilla |
| 1 cup canned pumpkin |
| 1/2 Pint Whipping Cream | 1/4 cup butterscotch ice cream topping |
| 1 Tbsp Powdered Sugar | 1/3 cup toasted, chopped pecans |
| 1/8 tsp. Cinnamon |
Combine crushed cookies, butter and 1/4 cup sugar in a small bowl. Press into the bottom and up sides of a 9-1/2" deep dish pie plate. Bake in a preheated 375F. oven for 8 minutes. Cool completely on wire rack. Place in freezer for quick cooling. Soften ice cream spread over crust. Freeze until firm. Combine pumpkin, remaining sugar, and spice in a medium bowl. Beat whipping cream, powdered sugar, and vanilla in a small bowl until stiff; fold into pumpkin mixture and spoon over ice cream. Freeze until firm.
Topping: whip cream adding powdered sugar and cinnamon. Pipe edge of whipped cream around pie before serving. Drizzle with butterscotch topping. Let pie stand at room temperature 20 minutes before serving.