Gingersnap Pumpkin Mousse Torte

1 1/2 C. gingersnaps, finely crushed

1 C. toasted pecans, finely chopped

1/3 C. margarine or butter, melted

1/2 C. sugar

1 envelope unflavored gelatin

1/2 C. light cream or Half & Half

3 egg yolks, beaten

1/4 C. water

1 15-oz. can pumpkin

2 t. pumpkin pie spice

1/2 of 8-oz. container frozen whipped dessert topping, thawed

1/2 C. pecan halves, toasted

1/4 C. caramel ice cream topping

Mix gingersnaps, chopped pecans and margarine or butter. Press onto bottom and 1 1/2 inches up sides of an 8-inch springform pan. (Or press into a 9-inch pie plate.) Bake in a 350° F. oven 10 to 12 minutes or until edge is golden. Cool.

In a saucepan mix sugar and gelatin. Stir in cream, egg yolks and water. Cook and stir over low heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin and spice. Cool 20 to 30 minutes.

Fold dessert topping into gelatin mixture. Spread evenly in crust. Top with pecan halves. Cover; chill 6 hours or until set. Loosen sides of pan. Drizzle with ice cream topping.

Makes 8 servings.

Make-ahead tip: Prepare as directed. Cover and chill for up to 24 hours.