Pumpkin Sundaes
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If you are looking for an easy alternative to traditional pumpkin pie for Thanksgiving, these Pumpkin Sundaes are a fun option. They are quick to assemble, simple enough for a casual family dinner, and can still feel special depending on how you serve them.
I originally got the idea from A Little Loveliness and adapted it a bit to fit what I liked best. The original version used caramelized pecans, but they weren’t my favorite when I tried them, so I prefer toasted pecans instead. You could also use cinnamon-sugar pecans for a little extra sweetness and spice.
For the ice cream, use any pumpkin flavor you can find. I have used pumpkin pie ice cream before, which is especially good because it has little pieces of pie crust mixed in.
These sundaes are a great choice for anyone who loves pumpkin flavor but does not necessarily love pumpkin pie. With creamy pumpkin ice cream, crunchy pecans, and your favorite toppings, they make an easy fall dessert that is especially perfect for Thanksgiving.
Ingredients for Pumpkin Sundaes
PUMPKIN ICE CREAM – Pumpkin ice cream gives the sundae its creamy base and classic fall flavor. Pumpkin pie ice cream works especially well if you can find it because the added pie crust pieces make it feel even more like a holiday dessert.
CARAMEL SAUCE – Caramel sauce adds rich, buttery sweetness that pairs beautifully with pumpkin and warm spices. You can use homemade caramel or a good-quality store-bought version for an easy shortcut.
TOASTED PECANS OR CINNAMON TOASTED PECANS – Pecans add crunch and nutty flavor that balances the soft ice cream and smooth caramel. Plain toasted pecans work well, while cinnamon toasted pecans add an extra layer of sweetness and fall spice.
Instructions for Pumpkin Sundaes
Scoop the pumpkin ice cream into individual bowls or sundae dishes.
Drizzle each serving generously with caramel sauce, then sprinkle with chopped toasted pecans or cinnamon-toasted pecans.
For an extra-special finish, add a spoonful of sweetened whipped cream on top before serving.
Frequently Asked Questions
Can I use any kind of pumpkin ice cream?
Yes. Pumpkin, pumpkin pie, or pumpkin cheesecake ice cream all work well. Use whatever flavor you can find and enjoy.
Can I use homemade caramel sauce?
Absolutely. Homemade caramel is delicious, but store-bought caramel sauce keeps the recipe especially quick and easy.
Do I have to use pecans?
No. Walnuts, almonds, or even crushed gingersnaps also work well for added crunch.
Can I make these sundaes ahead of time?
You can prep the toppings ahead, but assemble the sundaes right before serving so the ice cream does not melt.
Can I add whipped cream?
Yes. Sweetened whipped cream makes the sundaes feel a little more special and adds another creamy layer.
What if I cannot find pumpkin ice cream?
You can use vanilla ice cream and add a spoonful of pumpkin butter or a sprinkle of pumpkin pie spice over the top.
Can I serve these for Thanksgiving?
Yes. They’re a great alternative for guests who like pumpkin flavor but don’t want pumpkin pie.
How much caramel sauce should I use?
Start with about 1–2 tablespoons per serving and add more if desired.
How much pecans should I use?
About 1–2 tablespoons of chopped pecans per sundae is usually plenty.
Can I make this nut-free?
Yes. Simply leave off the pecans or replace them with crushed cookies, granola, or toffee bits.
Tips and Tricks
- Chill the serving dishes first. Cold bowls help keep the ice cream from melting too quickly while you assemble the sundaes.
- Warm the caramel slightly. A slightly warm caramel sauce drizzles more easily and creates a nice contrast with the cold ice cream.
- Toast the pecans. Toasting brings out their flavor and makes them extra crisp.
- Prep the toppings ahead. Have the caramel, chopped pecans, and whipped cream ready so you can assemble the sundaes quickly.
- Serve immediately. Enjoy these right after assembling, while the ice cream is still firm and the toppings are fresh.
Here is a list of other great desserts you could use if you want to break tradition.
- Pumpkin Bars – still getting pumpkin
- Caramelized Apple Waffle Pastries – a twist on the apple pie
- Cream-Filled Pumpkin Cupcakes – still pumpkin and portion controlled
- Ginger Snaps 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
Pumpkin Sundaes
Real Mom Kitchen
Ingredients
- ½ gallon pumpkin ice cream any kind you can find, mine was pumpkin pie
- 1 cup caramel sauce homemade or from the store, I used Smuckers
- 1 cup toasted pecans (instructions in notes) or cinnamon toasted pecans, chopped (see recipe below)
Instructions
- 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
Nutrition
Cinnamon Toast Pecans
Real Mom Kitchen
Equipment
Ingredients
- 2 Tbsp butter melted
- 2 Tbsp corn syrup
- 2 tsp sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- 4 cups pecans about 1 pound
Instructions
- Preheat oven to 250 degrees
- Stir together the 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.
