Pumpkin Pecan Sundaes Recipe

By carvalhohm

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

Preparation

Step 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.
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.