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

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Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce
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Ingredients
24
Count
Nutrition
855
Calories
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Ingredients:

Directions:

  1. For crust: 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.
  2. For filling: 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.
  3. For bark, sauce, and topping: 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.
  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.
  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 855.34 Kcal (3581 kJ)
Calories from fat 557.86 Kcal
% Daily Value*
Total Fat 61.98g 95%
Cholesterol 225.24mg 75%
Sodium 373.93mg 16%
Potassium 125.85mg 3%
Total Carbs 70.98g 24%
Sugars 51.74g 207%
Dietary Fiber 1.96g 8%
Protein 9.39g 19%
Vitamin C 0.7mg 1%
Vitamin A 0.2mg 6%
Iron 1.3mg 7%
Calcium 238.9mg 24%
Amount Per 100 g
Calories 215.91 Kcal (904 kJ)
Calories from fat 140.82 Kcal
% Daily Value*
Total Fat 15.65g 95%
Cholesterol 56.85mg 75%
Sodium 94.39mg 16%
Potassium 31.77mg 3%
Total Carbs 17.92g 24%
Sugars 13.06g 207%
Dietary Fiber 0.49g 8%
Protein 2.37g 19%
Vitamin C 0.2mg 1%
Iron 0.3mg 7%
Calcium 60.3mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.9
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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