1 10-Inch Pie Shell; baked
1 pt Vanilla Ice Cream; softened
1 cn Pumpkin; (16 oz.)
1 1/2 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Cloves
1 ts Vanilla
1 1/2 c Whipping Cream
1 c Slivered Almonds
1/4 c Sugar
Spread ice cream in cooled pie shell. Place in freezer. Mix pumpkin with
sugar, salt, spices, and vanilla. Whip 1 cup of the whipping cream until
stiff and fold into pumpkin mixture. Pour this over ice cream; cover with
foil; and return to freezer for 4 hours. Put almonds and 1/4 c of sugar in
skillet. Stir over low heat until nuts are carmelized. Put almonds on a
greased cookie sheet. When they are cool, break apart. Before serving whip
rest of cream, and spread on top of pie. Garnish with almonds. Good
especially after a heavy Thanksgiving dinner.
Yields
6 Servings
