Pumpkin Pecan Sundaes Recipe

Pumpkin Pecan Sundaes Recipe photo by Taste of Home

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My family enjoys anything with pumpkin so I knew this recipe would be well-received. Butter pecan ice cream is a perfect partner for the spiced pumpkin sauce.—Fancheon Resler, Bluffton, Indiana

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Pumpkin Pecan Sundaes Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

15 5 20

Ingredients

1/3 cup sugar
2 teaspoons cornstarch
1/4 teaspoon each ground ginger, cinnamon and nutmeg
1 cup canned pumpkin
2/3 cup 2% milk
1-1/2 teaspoons vanilla extract, divided
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
3 cups butter pecan ice cream
6 tablespoons chopped pecans, toasted

Directions

In a small saucepan, combine the sugar, cornstarch and spices. Stir in pumpkin and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1 teaspoon vanilla.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
Scoop ice cream into six dessert dishes. Top each with 1/4 cup pumpkin sauce and 1/3 cup whipped cream. Sprinkle with pecans. Yield: 6 servings.

Nutritional Facts 1 serving equals 444 calories, 32 g fat (15 g saturated fat), 81 mg cholesterol, 140 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Pumpkin Pecan Sundaes in Taste of Home Christmas Annual Annual 2010, p69

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.