PUMPKIN CREAM PIE WITH CHCOLATE ALMOND BARK AND TOFFEE SAUCE

By gaster16

Ingredients

• Crust:
• 12 whole graham crackers
• 1/4 cup sugar
• 7 tablespoons unsalted butter, melted
• Filling:
• 1 cup canned pumpkin
• 3/4 cup packed golden brown sugar
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 2 quarts premium vanilla ice cream
• Bark, Sauce and Topping:
• Nonstick vegetable oil spray
• 6 ounces semi-sweet or bittersweet chocolate chopped
• 1/2 cup slivered almonds, toasted, coarsely chopped
• 1 cup (packed) golden brown sugar
• 1/4 cup dark corn syrup
• 3 tablespoons water
• 3 tablespoons unsalted butter
• 2 cups chilled heavy whipping cream, divided
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons sugar

Preparation

Step 1

Crust:

Preheat oven to 350 degrees. Finely grind graham crackers in processor. Mix in sugar. Add butter, mix to blend. Press into bottom and up sides of 10" glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.

Filling:

Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10 second intervals. Measure 1 cup ice cream, cover and freeze (reserve for another use.
Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled in to ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. Can be made 2 days ahead. Keep frozen.

Bark, Sauce and Topping:

Line baking sheet with parchment paper, spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Top with chopped almonds. Let cool and break up bark. In saucepan combine brown sugar corn syrup, water and butter. Cook until mixture is smooth and caramel colored.

Topping:

Combine whipping cream, sugar vanilla extract and salt. Beat on high speed of electric mixer until stiff peaks form. Serve on top of ice cream pie.