Pumpkin Ice Cream Pie

prep time:: 15 Minutes
cook time:: None
total time:: 5 Hours 15 Minutes
other time:: 5 hours for freezing

Makes 1 pie

ingredients

24 vanilla wafers
1 pint vanilla ice cream, softened
1 can (1 lb) pumpkin
1 3/4 cups sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 tsp vanilla
1 cup whipping cream
1 cup slivered almonds
Sweetened whipped cream for garnish or topping

directions

Line 10 inch pie pan with whole vanilla wafers. Spread softened ice cream over cookies; freeze until firm. Mix pumpkin with 1 1/2 cups of the sugar, salt, cinnamon, ginger, cloves and vanilla. Whip cream until stiff; fold into pumpkin mixture. Spoon mixture over ice cream. Cover with foil and freeze until firm (about 4 hours). Meanwhile, combine almonds with remaining 1/4 cup sugar in small skillet. Stir over low heat until sugar begins to color. Remove from heat as soon as almonds are caramel-colored. Spread on wax paper to cool. When ready to serve, garnish or top pie with whipped cream and sprinkle with almonds.