INGREDIENTS
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1 quart vanilla ice cream, softened
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1 (9 inch) pastry shell, baked
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1 cup canned or cooked pumpkin
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3/4 cup sugar
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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1 dash ground nutmeg
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1 cup whipping cream, whipped
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SYRUP:
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1/2 cup packed brown sugar
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1/4 cup water
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1/4 cup dark corn syrup
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1/4 teaspoon vanilla extract
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1/8 teaspoon almond extract
DIRECTIONS
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Spread ice cream into pastry shell. Cover and freeze until firm. In a bowl, combine pumpkin, sugar, cinnamon, salt and nutmeg; fold in whipped cream. Pour evenly over ice cream; cover and freeze until firm. For syrup, combine brown sugar, water and corn syrup in saucepan; bring to a boil. Boil for 4-5 minutes, stirring often. Cool; stir in extracts. Drizzle over pie.
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