Pumpkin Ice Cream Pie with Caramel Sauce

1. In small bowl, combine crushed gingersnaps and margarine; blend well.
2. Press firmly in bottom and up sides of 9 pire plate.
3. Refrigerate 10-15 minutes.
4. Meanwhile, in large bwol, stir 1/2 ts cinnamon into ice cream.
5. Spoon into crust.
6. Freeze.
7. In medium bowl, combine brown sugar, ginger, cinnamon, cloves and pumpkin; blend well.
8. Foldi in whipped cream.
9. Spoon over ice cream in crust.
10. Freeze 3 hours until firm.
11. Let stand at room temperature 15-20 minutes before serving.
12. In small saucepan, combine caramel topping and nuts.
13. cook over medium heat until heated well, stirring constantly.
14. Serve warm over pie.
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