Pumpkin Pecan Sundaes

Name: Pumpkin Pecan Sundaes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings.
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

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

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.