Pumpkin Ice Cream Pie with Chocolate Almond Bark and Toffee Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    Preheat oven to 350° F. Finely grind graham crackers in food 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.

    Whisk first 9 filling 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.

    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 12-x-9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface; peel off paper. Coarsely chop. Place bark in medium container, cover and freeze.
    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.

    Brief Description

    Graham cracker crust with pumpkin ice cream filling topped with chocolate almond bark; needs 6-8 hours in freezer before serving.

    Main Ingredient:

    vanilla ice cream

    Category:  Desserts

    Cuisine:  American

    Prep Time: 7 hour(s) 30 min
    Cook Time: 30 min


    The crust, filling, and topping can each be made up to 2 days ahead of time, then put together on the day you plan to serve.


    House & Garden Magazine

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    Posted On:

    December 31, 2019

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