Pumpkin Ice Cream Pie With Chocolate-Almond Bark And Toffee Sauce
If you're looking for a delicious dessert to serve at your next gathering, look no further than this pumpkin ice cream pie with chocolate-almond bark and toffee sauce. This dessert is perfect for fall, with its pumpkin flavor and warm, comforting toffee sauce. Plus, the chocolate-almond bark adds a delicious crunch to the pie.
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
For the filling:
- 1 pint pumpkin ice cream, softened
- 1/2 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 cup sugar
- 1/2 cup heavy cream
For the chocolate-almond bark:
- 1 cup semisweet chocolate chips
- 1/4 cup sliced almonds, toasted
For the toffee sauce:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions:
Step 1: Make the crust
Preheat your oven to 350 degrees Fahrenheit.
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well.
Press the mixture firmly into a 9-inch pie dish. Bake for 10 minutes, or until the crust is lightly browned. Remove from the oven and let cool.
Step 2: Make the filling
In a large bowl, combine the softened pumpkin ice cream, pumpkin puree, cinnamon, nutmeg, ginger, allspice, and sugar. Mix well.
In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the pumpkin mixture.
Pour the filling into the cooled crust. Freeze for at least 2 hours, or until firm.
Step 3: Make the chocolate-almond bark
Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until melted and smooth.
Spread the melted chocolate onto a parchment-lined baking sheet. Sprinkle the toasted sliced almonds over the chocolate.
Place the baking sheet in the refrigerator until the chocolate is firm, about 30 minutes. Once firm, break the bark into small pieces.
Step 4: Make the toffee sauce
In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
Add the heavy cream and vanilla extract. Bring to a boil, stirring constantly. Reduce the heat and simmer for 5 minutes, or until thickened.
Step 5: Assemble the pie
Remove the pie from the freezer and let sit at room temperature for 5-10 minutes to soften slightly.
Drizzle the toffee sauce over the top of the pie. Sprinkle the chocolate-almond bark over the toffee sauce.
Serve immediately and enjoy!
Meta Description:
This delicious pumpkin ice cream pie with chocolate-almond bark and toffee sauce is the perfect fall dessert. Easy to make and sure to impress your guests!
Meta Keywords:
pumpkin, ice cream, pie, chocolate, almond, bark, toffee, sauce, fall, dessert
