This was probably the hit of the night on Thanksgiving and will make it onto my Thanksgiving Menu for all of eternity. I couldn't get a good photo of this if my life depended on it, but let's say that this pie is not only one of the easiest things I have ever made ie, but one of the best ice cream cakes I have ever eaten.
12 whole graham crackers (about 7 ounces)
1/4 cup sugar
7 tablespoons unsalted butter, melted
Filling:
· 1 cup canned pure pumpkin
· 3/4 cup (packed) golden brown sugar
· 1/4 cup heavy whipping cream
· 1 teaspoon vanilla extract
· 1/2 teaspoon ground ginger (I quadrupled this)
· 1/2 teaspoon ground cinnamon (Again, quadrupled)
· 1/2 teaspoon freshly grated nutmeg (Doubled)
· 1/4 teaspoon ground allspice (Quadrupled)
· 1/4 teaspoon salt
· 2 quarts premium vanilla ice cream
Bark, sauce, and topping: (Don't skip out on the sauce! It is amazing!)
· Nonstick vegetable oil spray
· 6 ounces bittersweet or semisweet chocolate, chopped
· 1/2 cup slivered almonds, toasted, coarsely chopped
· 1 cup (packed) golden brown sugar
· 1/4 cup dark corn syrup
· 3 tablespoons water
· 3 tablespoons unsalted butter
· 2 cups chilled heavy whipping cream, divided
· 1 teaspoon vanilla extract
· 1/8 teaspoon salt
· 2 tablespoons sugar
Preparation
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.
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.
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.
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.
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.
This pie looks utterly amazing. The thought of the toffee sauce has me weak in the knees!
Posted by: pamela | December 11, 2008 at 04:00 PM
Ciao ! Your cake is really something ! We don't have Thanksgiving but I'd like to put it in any menu !! We are getting over the flu, Thank you !
Posted by: natalia | December 11, 2008 at 04:23 PM
Wow! This looks so delicious! And I love the fact you doubled the spices -- my kinda gal!
Posted by: Judy (Judy's Gross Eats) | December 11, 2008 at 06:47 PM
Wow! This looks so delicious! And I love the fact you doubled the spices -- my kinda gal!
Posted by: Judy (Judy's Gross Eats) | December 11, 2008 at 06:54 PM
Oh my gosh... pumpkin ice cream pie?!? I have to try it. Thanks a lot - just what my hips need right now!
I left you an award on my blog! :-)
Posted by: Melissa | December 12, 2008 at 04:25 PM
Oh my gosh... pumpkin ice cream pie?!? I have to try it. Thanks a lot - just what my hips need right now!
I left you an award on my blog! :-)
Posted by: Melissa | December 12, 2008 at 04:34 PM
Holy crap woman, that looks fantastic.
Posted by: April B | December 16, 2008 at 10:12 AM
Look like it exploded, I bet would do the same in my mouth and stomach, an explosion of flavour and sweetness etc :D xxx
Posted by: Rico | March 02, 2009 at 05:45 PM
Wow! thank you for the ingredients,i love doing this on myself its so delicious,love it.
vee
Posted by: Bizu Philippines | February 01, 2010 at 05:25 AM