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1
In a large bowl, combine the ice cream and pumpkin pie spice. Transfer to a 1-1/2-qt. bowl lined with plastic wrap; freeze until set.
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2
Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar; set aside.
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3
In a large bowl, beat eggs, 1/2 cup sugar, 3 tablespoons water and vanilla until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. Pour into prepared pan.
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4
Bake at 375u00b0 for 12-14 minutes or until cake springs back when lightly touched. Immediate run a knife around the edge of the pan; invert onto prepared kitchen towel. Gently peel off waxed paper; cool completely.
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5
Place cake on an ungreased freezer-to-oven-safe platter or foil-lined
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6
. Unmold ice cream onto cake; remove plastic wrap. Return to freezer.
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7
In a heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160u00b0, about 10 minutes. Remove from the heat. Add extract; beat until stiff peaks form, about 4 minutes.
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8
Spread meringue over frozen ice cream and cake, sealing meringue to the platter; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.
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9
Just before serving, broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.
