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

A holiday favorite, our family loves this cold, creamy and crunchy twist on traditional pumpkin pie.

Crust:

12 graham crackers, whole (7 oz)
¼ c sugar
7 Ts unsalted butter, melted

Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and sides of round 10″ glass pie dish. Bake until lightly browned around edges, about 12 minutes. Cool completely.

Filling:

½ gallon Lochmead Farms Pumpkin Ice Cream

Slightly soften ice cream in microwave in 10-second intervals. Reserve 1 c ice cream; cover and freeze. Spoon remaining ice cream into large bowl. 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.

Chocolate-Almond Bark:

Nonstick vegetable oil spray
6 oz bittersweet or semisweet chocolate, chopped
½ c slivered almonds, toasted, coarsely chopped

Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in metal bowl and set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12×9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop; set aside. DO AHEAD: Can be made 2 days ahead. Keep frozen.

Sauce:

1 c golden brown sugar, packed
¼ c dark corn syrup
3 T water
3 T unsalted butter
½ c Lochmead Farms Heavy Whipping Cream, chilled
1 t vanilla extract
1/8 t salt

Bring brown sugar, corn syrup, 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 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.

Topping

1 ½ c to 2 c heavy whipping cream, chilled
2 T sugar

Using electric mixer, beat cream and sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over the topping. Cut pie into wedges and serve, passing warm sauce alongside.

Makes 8 servings

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