Caramel Makes a Great Mousse Ice Cream Pie

Pumpkin Mousse Ice Cream Pie combines a holiday flavored mousse with vanilla ice cream and a gingersnap crust. The pie crust may be made ahead and refrigerated or frozen, wrapped tightly. Or, assemble the pie all at once and freeze up to 24 hours before serving.

Final touch is a sauce of pumpkin and caramel or butterscotch. It may be warmed to add contrast to the cold pie, and served under or over each serving.

PUMPKIN MOUSSE ICE CREAM PIE

1 1/2 cups crushed gingersnap cookies

1/3 cup melted butter or margarine

1 pint vanilla ice cream

1 cup canned pumpkin

3/4 cup sugar

1 1/2 teaspoons pumpkin pie spice

1 cup whipping cream

1/2 teaspoon vanilla

Sauce

Combine crushed gingersnaps and butter. Press onto bottom and sides of 9-inch pie plate. Bake at 350 degrees 15 minutes. Cool.

Soften ice cream. Spread over gingersnap crust. Freeze.

Combine pumpkin, sugar and pumpkin pie spice. Beat whipping cream and vanilla until stiff. Fold into pumpkin mixture. Spread and mound over ice cream. Freeze. Serve with Sauce. Makes 6 to 8 servings.

Sauce

1 (12.25-ounce) jar caramel or butterscotch sauce

1/2 cup canned pumpkin

1/2 teaspoon pumpkin pie spice

Combine sauce, pumpkin and pumpkin pie spice. Heat, if desired.