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Pumpkin Sundaes

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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!!!!! 

Pumpkin Sundaes | realmomkitchen.com

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.

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 | realmomkitchen.com

Pumpkin Sundaes

Real Mom Kitchen

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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)

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

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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7 Comments

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  6. I’m with you- not a fan of pumpkin pie but love just about anything else pumpkin flavored! That sundae looks right up my alley, yum!

  7. I’m with you- not a fan of pumpkin pie but love just about anything else pumpkin flavored! That sundae looks right up my alley, yum!