2 c. quick rolled oats
1 c. brown sugar
2/3 c. butter
1/2 c. slivered almonds

FILLING:

1 c. pumpkin
1 c. brown sugar
1 tsp. cinnamon
1/2 gal. softened vanilla ice cream

CRUST: Toast oats in shallow pan at 350 degrees for 5 minutes. Add almonds and toast 5 minutes longer. Combine with sugar and butter. Blend thoroughly and press mixture on bottom of greased 9 x 13 inch pan, saving about 2/3 cup for topping. Chill.

FILLING: Mix all together well. Pour over crust and sprinkle on topping. Freeze.