Caramel Macchiato Pumpkin Tart

This recipe can be adapted to a more healthy version. It is delicious!

1 box of 5.25 oz gingersnap cookies, ground (1 1/2 c).
    **I used graham crackers. You can make them homemade, or buy healthier ones at a natural food store.   (Mi-del makes a decent ginger snap.)
1/3 c butter, nelted
1/4 c. honey granules
3 c. Starbucks Caramel Macchiato ice cream. (I make my own coffee ice cream).
1 c. canned pumpkin (or make your own)
1/3 c. sucanat
1/2 t. ground cinnamon (I think 1 t. would be better.)

Preheat oven to 350 degrees. Grease 9-in tart pan. Set aside.

Combine crumbs, butter, and honey granules in bowl. Press onto bottom and sides of pan. Bake 10 min. Cool on wire rack. Freeze until ready to use.

Beat ice cream in bowl with electric mixer on low speed just until stirrable. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.

Garnish if desired with whipped cream and grated chocolate.