PUMPKIN PECAN SUNDAES
My family enjoys anything with pumpkin so I knew this recipe would be well-received. Butter pecan ice cream is a perfect partner for the spiced pumpkin sauce.-Fancheon Resler, Bluffton, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar, cornstarch and spices. Stir in pumpkin and milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 1 teaspoon vanilla., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form., Scoop ice cream into six dessert dishes. Top each with 1/4 cup pumpkin sauce and 1/3 cup whipped cream. Sprinkle with pecans.
Nutrition Facts : Calories 444 calories, Fat 32g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 140mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
PECAN PIE SUNDAE
Put a memorable twist on a store-bought pecan pie: Top the whole thing with scoops of ice cream and a chocolate shell.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Working quickly, scoop the rum raisin and chocolate chip ice cream on the pie, alternating flavors. Freeze the pie until the ice cream is firm, about 30 minutes
- Drizzle the chocolate shell over the ice cream. Sprinkle with the pecans. Freeze until the ice cream is very firm, about 1 hour.
PUMPKIN PIE SUNDAE
Steps:
- Preheat the oven to 375 degrees F.
- Combine the cinnamon and sugar in a small bowl and set aside. Spread the melted butter over the pie crust and sprinkle evenly with the cinnamon sugar. Bake until golden brown, 8 to 10 minutes. Let cool completely, then crumble and set aside.
- Build your sundaes starting with the pumpkin ice cream, dipping the scoop in a mug of hot water if necessary. Top with the pie crust crumbles, caramel sauce and candied pecans. Serve immediately.
PUMPKIN SUNDAES
Caramel sauce and pumpkin swirled through vanilla ice cream topped with homemade pecan brittle make for a truly unique treat.
Provided by Allrecipes Member
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, mix ice cream, pumpkin, pumpkin pie spice, and 4 to 6 tablespoons caramel topping to taste. Scoop mixture equally into 6 to 8 tall stemmed glasses. Mix 1/2 cup caramel topping with the rum; spoon equally over ice cream. Place filled glasses in freezer. Cover and freeze until firm, at least 2 hours or up until next day.
- To make brittle, pour sugar into a 10- to 12-inch frying pan over medium-high heat. Shake pan often until sugar liquefies and turns golden, 5 to 8 minutes. Stir in nuts and immediately pour onto a piece of buttered foil set on baking sheet. Tilt pan so syrup spreads into a thin layer. Let cool until firm, at least 10 minutes. With a knife, break into large pieces; reserve 6 to 8 pieces. Place remaining pieces in a plastic bag; coarsely crush with a rolling pin or mallet. Store airtight up to 2 days.
- About 15 to 20 minutes before serving, remove sundaes from freezer. To serve, stick a large piece of brittle into each sundae; sprinkle sundae with crushed brittle.
Nutrition Facts : Calories 481 calories, Carbohydrate 86.9 g, Cholesterol 70.4 mg, Fat 10.9 g, Fiber 5.2 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 425 mg, Sugar 47.4 g
PUMPKIN PECAN PROTEIN POWER MUFFINS
Delicious, very low fat, and full of fiber, protein, and vitamins! These muffins make the whole kitchen smell like pumpkin pie, and they are (almost) as satisfying.
Provided by e clare
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Combine sugar and wet ingredients.
- Add dry ingredients and mix well.
- Fill greased muffin tins (makes twelve muffins).
- Bake for 15-20 min, checking for done-ness after 15 minutes.
Nutrition Facts : Calories 155.9, Fat 4.5, SaturatedFat 0.5, Sodium 152.8, Carbohydrate 26.5, Fiber 3.2, Sugar 10.2, Protein 4.9
PUMPKIN PECAN PIE I
Here's a combination of holiday favorites!
Provided by Carla
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Stir together one egg, pumpkin, 1/3 cup sugar and spice. Spread over bottom of pie shell.
- Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture.
- Bake at 350 degrees F (175 degrees C) for 50 minutes until filling is set.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 55.4 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 6.1 g, Sodium 248.3 mg, Sugar 22.6 g
PUMPKIN PECAN TASSIES
From taste of home. "These delicious mini tarts are lovely for christmas or to serve at a tea. They're worth the extra time it takes to make them.
Provided by Courtly
Categories Dessert
Time 52m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 14
Steps:
- In small mixing bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. Bake at 325 for 8-10 minutes or until edges are lightly browned.
- Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 t. melted butter, egg yolk, cream, extracts, cinnamon, and nutmeg.
- Spoon into warm cups. Combine the pecans and remaining brown sugar and 1 T. melted butter; sprinkle over filling. Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.
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