Pumpkin Sundaes
These Pumpkin Sundaes are an easy fall dessert made with pumpkin ice cream, caramel sauce, and crunchy pecans. They come together in just minutes and make a simple alternative to traditional pumpkin pie. Add whipped cream for an extra-special finish, perfect for Thanksgiving or any fall gathering.
Servings 8 servings
Calories 658kcal
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
Toasted Pecans - Put your pecans on a cookie sheet. Bake at 350 degrees for 4 minutes. Stir and cook for another 4 minutes. Let them cool, and that’s it.
Nutrition
Serving: 1 serving | Calories: 658kcal | Carbohydrates: 85g | Protein: 10g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 80mg | Sodium: 276mg | Potassium: 658mg | Fiber: 4g | Sugar: 77g | Vitamin A: 1017IU | Vitamin C: 2mg | Calcium: 280mg | Iron: 3mg