PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce image

Provided by Sarah Patterson Scott

Categories     Milk/Cream     Food Processor     Microwave     Chocolate     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Frozen Dessert     Almond     Spice     Pumpkin     Fall     Family Reunion     Cinnamon     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 27

Crust:
12 whole graham crackers (about 7 ounces)
1/4 cup sugar
7 tablespoons unsalted butter, melted
Filling:
1 cup canned pure 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 freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 quarts premium vanilla ice cream
Bark, sauce, and topping:
Nonstick vegetable oil spray
6 ounces bittersweet or semisweet 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

Steps:

  • For crust:
  • Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
  • For 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 into 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. DO AHEAD: Can be made 2 days ahead. Keep frozen.
  • For 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. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
  • Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
  • Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.

John Tony
[email protected]

Thanks for sharing this recipe! I'm always looking for new pumpkin pie recipes to try.


Heather Lloyd
[email protected]

I can't wait to try this recipe! It looks delicious.


Kk Ahsan
[email protected]

Overall, this is a great recipe. I would definitely recommend it.


Ratan Jolil
[email protected]

The crust was a little soggy. I think I'll try pre-baking it next time.


Aya Ouardi
[email protected]

This pie is a little too sweet for my taste. I would reduce the amount of sugar in the filling next time.


Aine Margie
[email protected]

I had some trouble finding chocolate almond bark, but I used chopped almonds and chocolate chips instead. It turned out great.


Sheikh Arfat Hossen
[email protected]

This pie is a bit time-consuming to make, but it's worth it. It's the perfect dessert for a special occasion.


Baby Daniel
[email protected]

I love this pie! It's so rich and creamy, and the flavors are perfect together.


Aliali ali
[email protected]

This pie was a hit at my Thanksgiving dinner. Everyone asked for the recipe.


Hamoudi Muslmani
[email protected]

I'm not usually a pumpkin pie fan, but this one is amazing. The chocolate almond bark and toffee sauce take it to the next level.


RYAZ JAN
[email protected]

The combination of flavors in this pie is Heavenly.


Kevin Fontenot
[email protected]

This pie is a real showstopper! Everyone raved about it.