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

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
• 1/8 teaspoon salt
• 2 tablespoons sugar