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Pumpkin Pecan Sundaes

 Pumpkin Pecan Sundaes
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
6 ServingsPrep/Total Time: 20 min.

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 McCormick® Pure 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.

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Pumpkin Pecan Sundaes (continued)

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.