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