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

Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce
Photo by Tim Morris

Ingredients

  • ½ teaspoon ground ginger
  • ½ cup slivered almonds
  • Nonstick vegetable-oil spray
  • ½ teaspoon freshly grated nutmeg
  • 2 quarts premium vanilla ice cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • + 17 more ingredients
    • ¼ cup dark corn syrup
    • ¼ teaspoon ground allspice
    • ½ teaspoon ground cinnamon
    • ¼ cup heavy whipping cream
    • ¾ cup (packed) golden brown sugar
    • 1 cup canned pure pumpkin
    • 7 tablespoons unsalted butter
    • 1 cup (packed) golden brown sugar
    • 6 ounces bittersweet or semisweet chocolate
    • 2 tablespoons sugar
    • ¼ teaspoon salt
    • 12 whole graham crackers
    • ¼ cup sugar
    • 3 tablespoons water
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 2 cups heavy whipping cream

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. Whisk first 9 ingredients in medium bowl. Slightly s...

View full recipe at Epicurious

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