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Pumpkin Ice-Cream Pie w/Almond Brittle




Source of Recipe


Internet


List of Ingredients




1 ¼ cups whole natural almonds
1 cup graham cracker crumbs
Sugar
6 Tbs. butter or margarine, softened
1 can (16 oz.) pumpkin
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. allspice
1 tsp. vanilla
1 ½ cups whipping cream
1 pint vanilla ice cream, softened


Recipe



Chop ¾ cup of the almonds. Combine with crumbs, ¼ cup sugar and the butter until crumbly. Press into a 9-inch pie plate, making edge as high as possible. Place in freezer.

Mix pumpkin, salt, spices, vanilla and 1 cup sugar. Whip cream; fold in. Spread ice cream into firm pie shell. Top with pumpkin mixture. Freeze.

Place remaining ½ cup almonds in warm place so they are warm to the touch. Stir ½ cup sugar in skillet over medium-high heat until melted. Add warmed almonds and stir until coated. Turn onto foil. Cool; break up. Cover tightly with Saran; freeze. Remove pie from freezer 15 to 20 minutes before serving to allow it to soften slightly.

Makes 8 servings.