Stir first three ingredients together in a bowl.
Pour into pie plate and use your hands to press to form crust.
Bake 350 degrees for 8 minutes.
Cool before filling.
Once the crust is cool, spread pumpkin ice cream in bottom of crust.
Drizzle with caramel sauce.
Spread vanilla ice cream over the top of the pumpkin and caramel.
Drizzle more caramel sauce over the vanilla and top with broken gingersnaps.
Freeze several hours until firm. Store in freezer.