Pumpkin Pecan Sundaes Recipe
Pumpkin Pecan Sundaes Recipe photo by Taste of Home
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Pumpkin Pecan Sundaes Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 444 calories, 32g fat (15g saturated fat), 81mg cholesterol, 140mg sodium, 36g carbohydrate (31g sugars, 2g fiber), 6g protein.


  1. 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.
  2. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
  3. 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.
Originally published as Pumpkin Pecan Sundaes in Taste of Home Christmas Annual Annual 2010, p69

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