| | Directions | | Line the bottom of pie pan with gingersnaps. Break remaining cookies in half and line the edge of the pan with halved cookies Put softened ice cream on top of cookies; freeze until firm. Mix together pumpkin, 1-1/2 C. sugar, salt, spices and vanilla. Whip cream until stiff; fold into pumpkin mixture. Pour over ice cream. Cover with foil; freeze 4 hours. Topping: Combine almonds and remaining 1/4 cups sugar in skillet over low heat; stir quickly. Remove from heat; spread on waxed paper. Break up when cooled. Sprinkle on ice cream pie before serving. |
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| Ingredients | | - |  | 22 gingersnap cookies |
| - | | 1 pint vanilla ice cream |
| - | | 1 can pumpkin (1 lb can) |
| - | | 1 3/4 cups sugar |
| - | | 1/2 teaspoon Salt |
| - | | 1 teaspoon Ginger |
| - | | 1/2 teaspoon ground cloves |
| - | | 1 teaspoon vanilla extract |
| - | | 1 1/2 cups heavy cream |
| - | | 1 cup slivered almonds |
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