This is one of my favorite pies for the holidays! Gingersnap crust, cinnamon vanilla ice cream, and creamy pumpkin with a warm caramel sauce drizzed on top. It's a crowd pleaser! This recipe makes 1 pie, so you can double it to make 2 pies or 1 - 9x13" pan. You can also make the caramel sauce ahead of time and store it in the refrigerator, just warm in the microwave when you are ready to serve the pie.Pumpkin Ice Cream Pie with Caramel Sauce
Crust:
1 1/2 c. crushed gingersnaps
1/4 c. butter, melted
Filling:
1 pint vanilla ice cream
1/2 t. cinnamon
3/4 c. packed brown sugar
1/2 t. ginger
1/2 t. cinnamon
1/4 t. cloves
1 c. canned pumpkin
1 c. heavy whipping cream (whipped)
Caramel Sauce:
1/2 c. butter
1 1/4 c. brown sugar
2 T. light corn syrup
1/2 c. heavy whipping cream
1/2 c. chopped pecans
In small bowl, combine gingersnaps and melted butter; press into a pie plate and place in freezer.
Meanwhile, mix softened vanilla ice cream and 1/2 t. cinnamon. Spread into gingersnap crust and place in freezer.
In medium mixing bowl, combine 3/4 c. brown sugar, ginger, cinnamon, cloves and pumpkin. Fold in whipped cream and spoon over ice cream layer. Freeze 3 hours or until firm. Let stand at room temperature for 20 minutes before serving. Drizzle with warm caramel sauce:
In medium saucepan, melt 1 stick butter; stir in brown sugar and corn syrup. Bring to a boil about 1 minute. Stir in heavy cream and return to a boil until just thickened. Stir in pecans and drizzle over pie.
