-----patti - vdrj67a----- -----crust----- 1 1/4 c Gingersnaps; crushed

1/3 c Butter or margarine; melted

1/4 c Sugar

-----filling----- 1 pt Vanilla ice cream

1 c Solid pack pumpkin

3/4 c Sugar

1 1/2 ts Pumpkin pie spice

8 oz Whipping cream

1/2 ts Vanilla

-----topping----- 1 Jar caramel ice cream top;

-or butterscotch topp 1/2 cup Pumpkin

1/2 teaspoon Pumpkin pie spice

Combine gingersnap crumbs with butter and sugar in small bowl. Press onto bottom of 9" pieplate. Bake in preheated 375~ oven for 8 minutes. Cool. Soften ice cream; spread over gingersnap crust. Freeze until firm. Combine pumpkin, sugar and spice in medium bowl. Beat whipping cream and vanilla in small bowl until stiff; fold into pumpkin mixture. Spoon over ice cream. Freeze until firm. Serve with topping. TOPPING: Combine ice cream topping with pumpkin and spice. Mix well. -----