---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pumpkin Mousse Ice Cream Pie
 Categories: Pies, Ice cream, Bakery
      Yield: 8 servings
 
           Crust:
  1-1/4 c  Ginger snaps; crushed
    1/3 c  Butter; 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 topping
    1/2 c  Pumpkin
    1/2 ts Pumpkin pie spice
  
  Combine ginger snap crumbs with butter and sugar in small bowl.
  Press into bottom of 9" pie plate. Bake in preheated 375°F oven for
  8 minutes. Cool. Soften ice cream; spread over ginger snap 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.

  Posted by: Patti (vdrj67a)
 
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