Let me tell you what we have going on with this pumpkin ice cream pie – it might not be what you’re thinking. At the base is a simple graham cracker crust. The filling is not actually pumpkin ice cream, despite what the name implies. Instead, you’re going to take vanilla ice cream and swirl it together with a mixture of pumpkin puree, brown sugar, cream, and lots of great warm fall spices. It tastes a lot like pumpkin ice cream, but with a cool swirly visual effect and less work since you don’t necessarily have to make the ice cream from scratch (though obviously you could make your own vanilla if you wanted!). The pie is topped with a generous layer of freshly whipped cream and then garnished with homemade chocolate-almond bark. Finally, a warm toffee sauce is passed at the table and drizzled over each slice.
By Tracey
Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce
heavily adapted from Bon Appetit
Note: toast the almonds in a 400 degree oven for about 5-10 minutes – keep an eye on them, they can go from brown to burned quickly. This recipe makes quite a bit of toffee sauce. Extras can be spooned over other pies (apple comes to mind!) or ice cream (or if’d rather, you can scale back the recipe).
Ingredients:
Crust
- 1 1/2 cups graham cracker crumbs (about 9-10 whole crackers)
- 1/4 cup sugar
- pinch salt
- 6 tablespoons unsalted butter, melted
Filling
- 1/2 cup canned pure pumpkin
- 1/4 cup plus 2 tablespoons packed light brown sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
- 3 1/2 cups vanilla ice cream
- Chocolate-Almond Bark
- 6 oz semisweet chocolate, finely chopped
- 1/3 cup slivered almonds, toasted and coarsely chopped
Whipped Cream and Toffee Sauce
- 1 cup packed light brown sugar
- 1/4 cup corn syrup
- 3 tablespoons water
- 3 tablespoons unsalted butter
- 1 1/2 cups heavy cream, divided
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 tablespoons granulated sugar
Directions:
Preheat oven to 350 F.
To make the crust: In a medium bowl use a fork to mix the graham cracker crumbs, sugar, and salt. Add the melted butter and toss until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate and press them into an even layer over the bottom and up the sides of the pan. Bake for 10-12 minutes, or until golden brown around the edges. Remove to a wire rack and cool completely.
To make the filling: In a medium bowl, whisk together the pumpkin, brown sugar, heavy cream, vanilla, ginger, cinnamon, nutmeg, allspice, and salt. Soften the ice cream just slightly – either by letting it sit at room temperature, or microwaving it for about 10-15 seconds. Place the ice cream in a large bowl. Add the pumpkin mixture to the ice cream and fold until the two are swirled – don’t blend them until completely blended and uniform. Spoon the filling into the cooled crust and spread in an even layer. Cover the pie with plastic wrap and freeze for at least 6 hours, or until firm. (Note: The pie can be made to this point up to 2 days in advance, store in the freezer.)
To make the bark: Line a baking sheet with parchment paper and spray the parchment with nonstick cooking spray. Add the chocolate to a microwave-safe bowl, and microwave in 30-second bursts at 50% power, stirring in between each, until the chocolate is melted and smooth. Pour the chocolate onto the baking sheet and use an offset spatula to spread it into a rectangle that measures about 12×9-inches. Immediately sprinkle the chopped almonds over the chocolate. Transfer the baking sheet to the refrigerator (or freezer) and chill until the chocolate is set. Then remove the pan, peel the bark from the parchment, and coarsely chop. (Note: the bark can be made up to 2 days in advance, store in the fridge or freezer until ready to use.)
To make the toffee sauce: Combine the brown sugar, corn syrup, water, and butter in a medium saucepan. Set over medium to medium-high heat and bring to a boil, stirring frequently until the butter has melted and the sugar has dissolved. Reduce the heat to medium and continue boiling for about 5 minutes, or until the sauce is dark brown. Add 1/2 cup of the heavy cream, the vanilla, and the salt – the mixture will bubble vigorously, be careful. Continue boiling for 1 more minute, then transfer to a heatproof container. (Note: the sauce can be made up to 2 days in advance, cool to room temperature, cover and store in the refrigerator until ready to use. Gently rewarm before using.)
To assemble the pie: Add the remaining 1 cup of heavy cream and the 1 1/2 tablespoons of sugar to a medium bowl. Using a whisk or a hand mixer, beat the cream until it holds medium peaks. Remove the pie from the freezer and spread the whipped cream over the surface. Top with the chocolate-almond bark. Serve slices with the toffee sauce.
