Candied Pumpkin Ice Cream Sundaes Recipes

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PUMPKIN PIE SUNDAE



Pumpkin Pie Sundae image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 teaspoon ground cinnamon
1 teaspoon granulated sugar
1 teaspoon unsalted butter, melted
1 store-bought pie crust dough
1 pint pumpkin ice cream
1/2 cup caramel sauce
1/2 cup candied pecans

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.

CANDIED PUMPKIN ICE CREAM SYRUP



Candied Pumpkin Ice Cream Syrup image

Provided by Food Network

Categories     dessert

Time 1h5m

Number Of Ingredients 6

1 1/2 cup water
1 cup packed brown sugar
1 large Mexican cinnamon stick or 3 regular cinnamon sticks
1/2 pound pumpkin or acorn squash, peeled and cut into 2-inch cubes
1/4 cup heavy cream (optional)
1 1/2 - 2 pints vanilla ice cream

Steps:

  • In medium saucepan combine water, brown sugar, and cinnamon. Bring to a boil and cook until liquid has reduced by about one-quarter and a light syrup forms, about 15 minutes. Add pumpkin or squash, reduce heat to very low and simmer gently until the pumpkin is translucent, about 45 minutes. If preparing in advance remove the pumpkin from syrup with a slotted spoon and store pumpkin separately. When ready to serve, combine the pumpkin and syrup in a small skillet and reheat over low heat. Just before serving, stir in the heavy cream. Spoon over ice cream and serve.;

HOMEMADE PUMPKIN ICE CREAM



Homemade Pumpkin Ice Cream image

Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1 quart.

Number Of Ingredients 8

2 cups heavy whipping cream
1-1/2 cups canned pumpkin
1 cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves

Steps:

  • In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 261 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.

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