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LOCATION: Recipes >> Desserts Frozen >> Icecream Pie 04

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ICE CREAM PUMPKIN PIE

22 ginger snaps
1 pt vanilla ice cream, softened
1/2 tsp salt
1 lb can pumpkin
1 3/4 cup sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tsp vanilla extract
1 1/2 cup heavy cream
1 cup slivered almonds

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

Mix together pumpkin, 1 1/2 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 1/4 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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