Pumpkin-Caramel Ice Cream Pie

For the crust

2 tablespoons finely chopped pecans

About 25 gingersnaps, ground into fine crumbs in a food processor (1½ cups)

6 tablespoons unsalted butter, melted

For the filling:

2 pints pumpkin ice cream

4 tablespoons chilled Caramel Sauce (see below)

16 pecan halves for garnish

1 cup warm caramel sauce (see below), for topping

For the caramel sauce

Makes about 1 cup

1 cup sugar

¼ cup water

1 cup heavy cream

1 teaspoon vanilla extract

To make the crust, preheat the oven to 375 F. Tightly line a 9-inch pie plate (with 2-inch sides) with aluminum foil. In a bowl, mix together the pecans and gingersnap crumbs. Add the butter and toss the crumbs to blend well. Press the crumbs evenly over the bottom and sides of the pie plate, using the back of a spoon, the heel of your hand or your fingers. Chill until firm, about 30 minutes. Bake for 6 minutes, or until just set. Let cool.

Chill the crust in the freezer for 2 hours. Remove from the freezer and unmold the pie shell onto a flat surface. Carefully peel away the foil so the shell stays intact. Return it to the pie plate.

To make the filling, soften the ice cream in a large bowl and mix with a large spoon until thoroughly blended and no lumps remain. Spoon into the pie shell and smooth the top with a rubber spatula. With a teaspoon, dot the top of the pie with 3 tablespoons of the caramel. Use a skewer to make a pretty swirl or other design, moving it back and forth about ½-inch deep into the ice cream. Arrange the pecans around the outside edge of the pie, pushing them into the ice cream.

Freeze the pie for at least 2 hours. When it is frozen, cover tightly with foil. To serve, thaw slightly in the refrigerator for 30 minutes. Cut into wedges and serve with the warm caramel sauce.

Advance Preparation: Make up to one month ahead, cover tightly and freeze. Thaw slightly in the refrigerator for 30 minutes before serving.

For the caramel sauce

Combine the sugar and water in a medium heavy saucepan. Do not use a dark colored pan, or you will not be able to see the color of the caramel. Dissolve the sugar in water over low heat. Turn up the heat and continually swirl the pan over the flame. The mixture will be bubbly. If sugar crystals form on the sides of the pan, cover it for 1 minute to dissolve them. Boil the mixture until it turns a dark golden brown, about 5-8 minutes. Watch carefully, as the caramel can burn easily and if it is too dark it will continue to cook and taste burned.

Remove the caramel from the heat and let it cool, making sure it is still liquid. Return the caramel sauce to low heat and stir in the cream and vanilla, constantly stirring to create a caramel sauce. The mixture may look separated, but continue to whisk it and it will become smooth in a few minutes. Keep warm if serving immediately.

Advance Preparation: May be prepared up to five days ahead, covered and refrigerated.

Serves 8 to 10

Diane Rossen Worthington