22 ginger snaps
1 pt. vanilla ice cream, softened
1/2 teaspoon salt
1 lb. can pumpkin
1-3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon 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.