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

Ingredients

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

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