Ingredients
1/3 cup sugar2 teaspoons cornstarch1/4 teaspoon each ground ginger, cinnamon and nutmeg1 cup canned pumpkin2/3 cup 2% milk1-1/2 teaspoons vanilla extract, divided1 cup heavy whipping cream3 tablespoons confectioners’ sugar3 cups butter pecan ice cream6 tablespoons chopped pecans, toasted
Preparation
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.
