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

Preheat oven to 350°F. Finely grindgraham crackers in processor.

Mix in sugar.

Add butter; mix to blend. Press onto bottomand up sides of 10-inch-diameter glass piedish.

Bake until light brown around edges,about 12 minutes. Cool completely.

Whisk first 9 ingredients inmedium bowl. Slightly soften ice cream inmicrowave in 10-second intervals. Measure1 cup ice cream; cover and freeze (reservefor another use). Spoon remaining icecream into large bowl. Working quickly, addpumpkin mixture and fold just until swirledinto ice cream (do not blend completely). Ifice cream begins to melt, freeze until almostfirm. Spoon ice cream filling into cooledcrust, cover with plastic, and freeze untilfirm, at least 6 hours. DO AHEAD: Can bemade 2 days ahead. Keep frozen.

Line baking sheet with parchment paper;spray with nonstick spray. Stir chocolate inbowl set over saucepan of simmering wateruntil melted and smooth.

Pour onto bakingsheet. Using offset spatula, spread chocolatein even layer into 12x9-inch rectangle.

Sprinkle with nuts.

Place in freezer untilhard, at least 30 minutes. Invert onto worksurface. Peel off paper. Coarsely chop.

PlaceDO AHEAD: Chocolate-almond bark can bemade 2 days ahead. Keep frozen.

Bring brown sugar, corn syrup, 3tablespoons water, and butter to boil inheavy medium saucepan, stirring untilbutter melts and sugar dissolves. Reduceheat to medium and boil until dark brown,stirring occasionally, about 5 minutes.Carefully stir in 1/2 cup cream, vanilla, andsalt (mixture will bubble vigorously). Boil 1minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover andchill. Rewarm before serving.

Using electric mixer, beat 1 1/2 cupscream and 2 tablespoons sugar in mediumbowl until peaks form. Spoon decorativelyover pie.

Sprinkle chocolate-almond barkover.

Cut pie into wedges and serve, passingwarm sauce alongside.