Pumpkin Sundaes

If you are looking for a simplified version of a traditional Thanksgiving dessert look no more.  These pumpkin sundaes are a quick and simple, yet can be elegant too all by the way you serve it.  I got this idea from 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 for these pumpkin sundaes.  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!

Pumpkin Sundaes

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• Author: Laura

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Ingredients

• 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 (see recipe in notes)

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Instructions

1. 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.

Notes

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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