Pumpkin Sundaes

If you are looking for a simplified version of a traditional Thanksgiving dessert look no more.  This is a quick and simple, yet can be elegant too all by the way you serve it.  I got this idea for a site called A Little Lovliness.  Melissa’s site is simply lovely.  I must say I would love to attend a party hosted by her or receive a gift from her.  She is amazing and her photography is gorgeous.

I changed the recipe slightly from what Melissa did.  I tried her recipe for caramelized pecans and didn’t like it.  Maybe I cooked the sugar too long but the pecans were not good.  However, good old toasted pecans work well or I have included a Paula Deen recipe I have made before for Cinnamon Toast Pecans.  Love those!!!!!  Now you can use any kind of pumpkin ice cream you can find.  I happen to buy a pumpkin pie ice cream (Kroger brand) from my local Smith’s.  I love it because it has hunks of pie crust in the ice cream.  This is a great dessert for people like me who love pumpkin but hate pumpkin pie.

Here is a list of other great desserts you could use if you want to break tradition.
Pumpkin Bars – still gettin pumpkin
Caramelized Apple Waffle Pastries – a twist on the apple pie
Cream Filled Pumpkin Cupcakes – still pumpkin and portion controlled
Gingersnaps with Pumpkin Dip – still doing the pumpkin thing
Apple Dumplings – similar to apple pie
Pineapple Zucchini Cake (or you can use carrots in place of zucchini) – this cake is so good it would work for any special occasion
Apple Tart – another twist on the apple pie.

Make sure to stop back on Saturday and Monday.  I’ll have two recipes to help use up those Thanksgiving leftover!

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Pumpkin Sundaes

pumpkin ice cream (any kind you can find, mine was pumpkin pie)

caramel sauce (homemade or from the store, I used Smuckers)

Toasted Pecans or Cinnamon Toast Pecans, chopped

Scoop up ice cream and drizzle with caramel sauce.  Then top it off with toasted or cinnamon toasted pecans.  You could even add a spoonful of sweetened whipped cream.

Toasted Pecans

Put your pecans on a cookies sheet.  Place them in a 350 degree oven for 4 minutes. Give them a stir and cook them for another 4 minutes.  Let them cool and that’s it.

Cinnamon Toast Pecans

2 tbsp butter, melted
2 Tbsp corn syrup
2 tsp sugar
1/2 tsp ground cinnamon
1/4 tsp salt
4 cups pecans (about 1 pound)

  1. Preheat oven to 250 degrees
  2. Stir together first 5 ingredients.  Add pecans, tossing to coat.
  3. Spread nuts in a single layer on a large jelly roll pan.  Bake for 1 hour stirring every 15 minutes.
  4. Let Cool; store in an airtight container up to 2 weeks.

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