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


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

Ingredients:
  • 12 whole graham crackers (about 7 ounces)
  • 1/4 cup sugar
  • 7 tablespoons unsalted butter, melted
  • 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
  • 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
Directions:
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