Ingredients
1-1/2 cups finely crushed gingersnap cookies (about 30 cookies)1 cup finely chopped pecans, toasted1/3 cup butter, melted1 envelope unflavored gelatin1/4 cup cold water1/2 cup packed brown sugar1/2 cup half-and-half cream3 large egg yolks1 can (15 ounces) solid-pack pumpkin2 teaspoons pumpkin pie spice2 cups whipped topping1/4 cup butterscotch-caramel ice cream topping1/2 cup chopped pecans, toasted
Preparation
Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack.
In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved.
In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely.
Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.
