Good-Cooking - Gingersnap Pumpkin Mousse Torte

Ingredients

• 1 1/2 cups finely crushed gingersnaps
• 1 cup finely chopped toasted pecans
• 1/3 cup margarine or butter, melted
• 1/2 cup granulated sugar
• 1 envelope unflavored gelatin
• 1/2 cup light cream or half-and-half
• 3 beaten egg yolks
• 1/4 cup water
• 1 (15 ounce) can pumpkin
• 2 teaspoons pumpkin pie spice
• 1/2 of an 8 ounce container frozen whipped dessert topping, thawed
• 1/2 cup pecan halves, toasted
• 1/4 cup caramel ice cream topping