Pumpkin Ice Cream Torte With Ginger Crust

By Sunset
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Ingredients

8 ounces crisp gingersnap cookies

2 tablespoons sugar

3 tablespoons butter or margarine, melted

1 can (15 oz.) pumpkin, chilled

2 teaspoons pumpkin pie spice

About 1 1/4 cups caramel ice cream topping

1 quart vanilla ice cream, softened (see notes)

About 1 cup hot fudge sauce or chocolate ice cream topping

Candied Walnuts

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