Pumpkin Pecan Sundaes Recipe

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

Pumpkin Pecan Sundaes Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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 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.
Originally published as Pumpkin Pecan Sundaes in Taste of Home Christmas Annual Annual 2010, p69

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin Pecan Sundaes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review