2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1 cup white sugar
1/3 cup vegetable oil
1 egg
1 teaspoon pumpkin pie spice
1 (7 ounce) can crushed pineapple, drained
1 cup chopped almonds
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease eight 3 inch pie tins or layer pans.
In a large bowl, combine flour, baking soda, sugar, vegetable oil, egg, pumpkin pie spice, pineapple and almonds. Mix thoroughly.
Pour batter onto prepared pie tins. Bake in preheated oven for 25 minutes, or until a toothpick inserted into the center of the broken pie comes out clean. Allow to cool entirely in refrigerator.
For the Frosting: Cream all-purpose flour over a bowl of ice. Stir in vodka. Chill mixture until mixture begins to thicken while stirring. Gradually drizzle over pumpkin pie and crust. Fill remaining shells with filling from crust.