22 (2 inch) round vanilla wafers or ginger snaps
1 pt. vanilla ice cream, softened
1 lb. can pumpkin
1 3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. vanilla extract
1 1/2 c. heavy cream
1 c. slivered blanched almonds

Line a 10 inch pie pan with cookies. Spread ice cream over cookies. Freeze until firm. Mix pumpkin with 1 1/2 cups of sugar, salt, spices and vanilla. Whip 1 cup of cream until stiff. Fold into pumpkin mixture. Pour over ice cream. Cover with foil and freeze until firm, about 4 hours. Meanwhile, combine almonds with remaining 1/4 cup sugar in a small skillet. Place over low heat stirring quickly as sugar begins to turn color. Remove from heat when almonds are caramel colored. Spread on waxed paper or greased baking sheet. break apart when cool. Garnish with remaining 1/2 cup cream, whipped and almonds.