Purchased vanilla ice cream, pumpkin, and four different spices make up the delicious pie filling.
Ingredients
Makes 8 servings
Crust:
Filling:
Bark, sauce, and topping:
Preparation
For crust:
Step 1
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.
For filling:
Step 2
Whisk first 9 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.
For bark, sauce, and topping:
Step 3
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 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
Step 4
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.
Step 5
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.
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Reviews (13)
Back to TopMade for Thanksgiving and it was a big hit. I made it as is. My only issue is the toffee hardened when it hit the pie so although it tasted great, was a danger to your dental work! I would skip the toffee sauce when I make it again.
szatlanta
Atlanta
12/1/2018
Making this for the 4th year in a row for Thanksgiving after my brother-in-law raved it's the "best pumpkin flavored thing he's ever eaten". One thing I learned after the first year is to use Breyers or a similarly "lighter" ice cream and not Haagen Dazs or something heavy. Texture with Breyers is much better. The bark IS worth the effort and gives it added texture and contrast so don't skip it!
phillychefwannabe
Philadelphia, PA
11/21/2016
This is a nice change to ice cream pie. I made the recipe as written except I purchased the bark.
jacpeeb
Denver CO
1/25/2015
This was an absolute hit for Thanksgiving dinner this evening! My 12 year old told me he could eat 15 pieces! I DID double the spices as many other suggested. That's a must. In error I did not toast or chop the slivered almonds, but the bark was fantastic. I did chop up some Emerald cocoa dusted almonds and sprinkled them on top too. I made the toffee sauce and kept it on the side. It's sinfully yummy, but I ended up throwing most of it out since it really wasn't necessary. This is most definitely a keeper!
taravat
Long Island
11/24/2011
Made this for Christmas Dinner and it was a huge hit - my husband said it was the best dessert he has ever eaten! Simple to make - followed exactly and it turned out perfect. The sauce and the bark were easy to do and added a great touch!
teresa19
Germantown, TN
12/27/2010
Absolutely delicious! A great finish for our Thanksgiving dinner. Decided to make everything from scratch (except the graham crackers) and came out, following the recipe to the letter, just perfect. I made it with a homemade vanilla-bean ice cream (Gourmet, Aug 2003) and fresh roasted pumpkin. All flavors came together perfectly.
edwardmary
Knoxville, TN
12/1/2010
This was delicous, and the clear winner at the christmas dessert table. I made the recipe as is but doubled the spices in the pumpkin mixture. Next time I would spice up the crust by maybe using a graham cracker / gingersnap mixture. I will also do away with the corn syrup, and make my own carmel sauce. This was very easy, and definitely a good thing to make a day ahead.
jccooks
chicago, il
1/6/2010
My mom has made this for both Thanksgiving and now for Christmas. At Christmas, my grandad's aide who had had some of this pie at Thanksgiving stood next to me with a large piece of pie on her plate and practically body-slammed me for an even bigger piece. It's the fastest-disappearing pie ever. I am making it tomorrow night for New Years.
jenandluke
12/30/2009
Really delicious. But I recommend using a whole 15-ounce can of pumpkin and maybe a bit less ice cream, and doubling all of the spices. Also, getting all the temperatures right was really tricky. I'd advise against serving this right out of the freezer. If you freeze it overnight, moving it to the fridge a couple of hours before serving results in a better consistency, particularly if you end up using more pumpkin, because icy pumpkin is slightly unpleasant. If possible, put on the whipped cream and chocolate bark immediately before serving. And I had better results with the toffee sauce on my second try, when I served it at room temperature instead of hot.
bags2007
Marietta, Georgia
11/1/2009
Everyone loved this dessert. I used only 1 quart of icecream for a more intense pumpking flavor. The chocolate bark and sauce are nice, but you really don't need them. The cake is excellent on its own.
daisy8200
12/12/2008
This cake is absolutely amazing. I quadrupled the spices and it was perfect. A huge hit that I will make for years to come!
dimiccot
New York, NY
12/11/2008
"Better than pumpkin pie," says my son- in-law, now pumpkin pie-convert! Easy to make ahead & the toffee sauce is marvelous. I cheated and bought the dark chocolate almond bark. Officially a new tradition in this house!
Anonymous
chelsea, mi
11/27/2008
very different,decadent. Great that it can be made in advance. Great combination of flavors
Anonymous
11/24/2008
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