Pumpkin Peace Pipe Pie

My mother-in-law, a Minnesota farmer's wife, had an amazing collection of unusual recipes--some of them top secret.  But she did share this Thanksgiving Pie recipe with me.  It is made with ice cream.  How good is that?

Pumpkin Peace Pipe Pie

For the crust, I used Cinnamon Graham crackers, 2 packs

1/2 cup sugar

1/2 cup butter

Pulse in food processor until crumbs are finely crushed, and butter is blended.

Press into pie pan, I used 10 inch, if using smaller size, save extra crumbs for another time.  Chill

Combine 16 oz. canned pumpkin

1-1/2 cups sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

1 teaspoon vanilla

Mix well then add--

16 oz whipped cream or Cool Whip topping

Soften 1 quart vanilla ice cream and fill pie crust half full

Finish filling with pumpkin mixture

Freeze about 4 hours

For garnish, In heavy pan caramelize 1 cup slivered almonds with

1/4 cup sugar over high heat--Don't take your eyes off them

Stir constantly, when sugar melts they will brown in just a few seconds.  Cool on foil.

Freeze until about an hour before serving.  Decorate top of pie just before serving with addition Cool Whip, or whipped cream, and almonds.

This pie will be gone in a minute.  So cut yourself a little piece, and enjoy