Pumpkin Ice Cream Pie with Caramel Pecan Sauce

1½ cups gingersnap cookies; crushed
¼ cup unsalted butter or margarine; melted
½ teaspoon cinnamon
1 pint vanilla Ice Cream; softened
¾ cups brown sugar; firmly packed
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
1 cup pumpkin pie filling
1 cup whipping cream; whipped
1 cup caramel Ice Cream topping
½ cup pecan pieces

In small bowl, combine crushed cookies and melted butter; blend well. Press firmly in bottom and up sides of 9 inch pie pan. Refrigerate 10 to 15 minutes.
Meanwhile, in large bowl stir ½ teaspoon cinnamon into Ice Cream. Spoon into crust. Freeze.
In medium bowl, combine brown sugar, ginger, ½ teaspoon cinnamon, cloves and pumpkin; blend well. Fold in Whipped Cream. Spoon over Ice Cream in crust.
Freeze 3 hours or until firm. Let stand at room temperature 15 to 20 minutes before serving.
In small saucepan, combine caramel topping and pecans. Cook over medium heat until thoroughly heated, stirring constantly. Serve warm over pie.