Graham cracker crust (follow directions on box)
1 pt. softened vanilla ice cream
1 (15 oz.) can pumpkin
1 c. sugar
1/2 tsp. salt
1/4 tsp. ginger
1 tsp. cinnamon
1 tsp. vanilla
1 c. heavy cream

Pat graham cracker crust mixture into 12 paper lined muffin cups. Bake 6 to 7 minutes and cool. Spread ice cream 1/2 to 3/4 inches thick in each. (You'll have leftover ice cream.) whisk next 6 ingredients together. Whip cream and fold into pumpkin mixture and freeze. Let stand at room temperature for a few minutes before serving. Garnish with more whipped cream and slivered almonds if you wish.