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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 Ingredients:
1/3 cup sugar |
2 teaspoons cornstarch |
1/4 teaspoon each ground ginger, cinnamon and nutmeg |
1 cup canned pumpkin |
2/3 cup 2% milk |
1-1/2 teaspoons vanilla extract, divided |
1 cup heavy whipping cream |
3 tablespoons confectioners' sugar |
3 cups butter pecan ice cream |
6 tablespoons chopped pecans, toasted |
Directions:
1. In a small saucepan, combine the sugar, cornstarch and spices. Stir in pumpkin and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1 teaspoon vanilla.
2. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
3. Scoop ice cream into six dessert dishes. Top each with 1/4 cup pumpkin sauce and 1/3 cup whipped cream. Sprinkle with pecans. Yield: 6 servings.
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