Pumpkin-Almond Pie
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 9-inch pie N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
24 vanilla wafers, divided 1 pint vanilla ice cream, softened 1 (16-ounce) can pumpkin
1-1/2 cups sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt
1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon vanilla extract
1/4 cup sugar 1 cup sliced, blanched almonds



1 Arrange 14 vanilla wafers in the bottom of a 9-inch pieplate. Spread ice cream evenly over wafers. Arrange remaining wafers around edge of pieplate. Cover and freeze until firm.
2 Combine pumpkin and next 6 ingredients in a large bowl, stirring well. Gently fold whipped cream into pumpkin mixture. Spread pumpkin mixture over ice cream layer. Cover and freeze until firm.
3 Place 1/4 cup sugar in a small heavy saucepan. Cook over medium heat until sugar melts and turns a light golden brown, stirring constantly. Remove from heat, and stir in almonds. Spoon almond mixture onto wax paper. Let cool completely. Break almond mixture into small pieces.
4 Remove pie from freezer 10 minutes before slicing. Sprinkle almond pieces over pie. Cut pie into wedges, and serve immediately.

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