PREHEAT oven to 375° F.
COMBINE crushed cookies, butter and 1/4 cup sugar in small bowl. Press onto bottom and sides of 9-inch pie plate.
BAKE for 8 minutes. Cool completely. Spread ice cream over gingersnap crust. Freeze for 2 hours or until firm.
COMBINE pumpkin, 3/4 cup sugar and pumpkin pie spice in medium bowl. Beat whipping cream and vanilla extract in small mixer bowl until stiff peaks form; fold into pumpkin mixture. Spoon over ice cream. Freeze for 1 hour or until firm. Serve with Pumpkin Topping.
FOR PUMPKIN TOPPING
COMBINE 12.25-ounce jar caramel or butterscotch sauce, 1/2 cup LIBBY'S® 100% Pure Pumpkin and 1/2 teaspoon pumpkin pie spice in small bowl.