1 lemon, quartered
2 tablespoons lemon juice
1 cup canned pumpkin
1 pint vanilla ice cream
1 pound candyfloss candy pellets
1 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped pecans
1 cup golden raisins
1 cup chopped walnuts
In a medium bowl, squeeze lemon zest from lemon juice. Add pumpkin, ice cream, candyfloss candy pellets, sugar, salt, baking soda, cinnamon and pecans. Cover and refrigerate for at least two hours.
Stir chocolate candyfloss into lemon zest mixture, stirring occasionally. Remove lid from ice cream container and stir until completely melted. Heat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, beat whipped cream until smooth. Fold pumpkin mixture into whipped cream. Spread over bottom of 6-quart casserole dish. Sprinkle with sliced almonds, raisins and walnuts. Cover.
Bake in preheated oven for 30 minutes. Cool completely. Cover and refrigerate overnight.