1 pt. vanilla ice cream, softened
1 baked 10 inch pie shell
1 can (16 oz.) pumpkin
1 1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. vanilla
1 1/2 c. whipped cream
1 c. nuts
1/4 c. sugar

Spread softened ice cream in cooled pie shell; place in freezer. Mix pumpkin with sugar, spices, vanilla; fold in 1 cup whipped cream. Pour filling over ice cream. Cover with foil; freeze 4 hours. Combine nuts and 1/4 cup sugar in small skillet. Stir constantly and rapidly as sugar turns color. Remove from heat when nuts are caramelized; spread on greased cookie sheet. Break apart when crisp. Garnish with 1/2 cup whipped cream and caramel nuts.