Name: Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce
Yield: 8 Servings
Ingredients: 12 whole graham crackers (about 7 ounces); 1/4 cup sugar; 7 tablespoons unsalted butter, melted; 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; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon salt; 2 quarts premium vanilla ice cream; 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

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