1 baked pie crust (regular or graham)
1 pt. softened vanilla ice cream
1 lb. can pumpkin
1 1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. whipping cream, whipped
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. vanilla

Spread softened ice cream in crusts and freeze. Mix pumpkin with spices, vanilla, and fold in whipped cream. Spoon over frozen ice cream. Freeze uncovered until set. Cover with foil and freeze firm. Serve with whipped topping and sugared almond slivers. Makes 2 small pies.

ALMONDS:

Put 2 tablespoons sugar in small skillet and add 1/2 cup almonds, sliced. Stir over low heat until sugar melts, nuts coated. Spread on wax paper to cool. Then break apart.