22 ginger snaps
1 pt. vanilla ice cream, softened
½ tsp. salt
1 1-lb. can pumpkin
1 ¾ cup sugar
1 tsp. ginger
½ tsp. cloves
1 tsp. vanilla extract
1½ cup heavy cream
1 cup slivered almonds

Put cookies down on pie dish; break remaining cookies in half and line the edge. Put softened ice cream on top; freeze until firm.

Mix together pumpkin, 1½ cups sugar, salt, spices, and vanilla. Whip cream until stiff; fold into pumpkin mix. Pour over ice cream. Cover with foil and freeze 4 hours.

Topping: Put almonds and remaining ¼ cup sugar in skillet, put on low heat and stir quickly. Remove from heat and spread on waxed paper. Break up when cooled. Sprinkle pie before serving.

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