After making Thanksgiving pizza, I wanted a dessert that felt just as festive. Pumpkin Pie Ice Cream Sundaes are my answer: familiar flavors elevated into something truly indulgent for the holiday table.
Pumpkin pie–flavored ice cream is common, but I set out to build a complete sundae experience: a creamy pumpkin ice cream base, a warm pumpkin caramel sauce, maple-vanilla bourbon whipped cream for lightness and depth, and crunchy candied pecans for contrast. The result is like pumpkin pie in sundae form—rich, warmly spiced, and luxurious.
I liked the idea of a milkshake, but for the holidays I wanted extra decadence and layers. This sundae gives you the chance to combine multiple homemade components—each simple on its own but together they create something special.
Below you’ll find clear ingredient lists and step-by-step instructions for every component. I include both an ice cream maker method and an easy no-churn method so you can adapt depending on the equipment you have. The pumpkin caramel and candied pecans add texture and balance, and the maple bourbon whipped cream adds a fragrant, silky finish.
Make the ice cream ahead and allow it to firm in the freezer so scoops hold their shape in the sundae. The pumpkin caramel can be prepared a day ahead and warmed gently when serving. Candied pecans keep well and can be made in advance. The whipped cream is best made just before serving, but it can also be prepared a short time ahead and kept chilled.
Pumpkin Pie Ice Cream Sundae Recipe
30 mins
30 mins
4
Ingredients
Pumpkin Pie Ice Cream
- 8 oz heavy whipping cream
- 1 can sweetened condensed milk (14 oz)
- 3/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla
Pumpkin Caramel
- 1 cup granulated sugar
- 4 tbsp unsalted butter, sliced
- 2/3 cup heavy whipping cream
- 1/3 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Maple Vanilla Bourbon Whipped Cream
- 1 1/4 cups heavy cream
- 1/2 vanilla bean, seeds scraped
- 2 tbsp Grade B maple syrup (or your favorite maple syrup)
- 1 tbsp bourbon (optional)
Easy Candied Pecans
- 2 egg whites
- 2 tbsp water
- 1 cup granulated sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1 lb pecans
Instructions
Pumpkin Pie Ice Cream
Ice cream maker method
- In a bowl whisk together the heavy cream, sweetened condensed milk, pumpkin puree, pumpkin pie spice, and vanilla until smooth. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. When churned to a soft-serve consistency, transfer to a loaf pan or airtight container and freeze several hours until firm.
No ice cream maker method
- Chill a mixing bowl and beaters in the refrigerator. Pour the heavy cream into the chilled bowl and whip until stiff peaks form. Gently fold in the sweetened condensed milk, then add the pumpkin puree, pumpkin pie spice, and vanilla until evenly combined. Pour into a loaf pan or airtight container and freeze until set, at least 4–6 hours or overnight.
Pumpkin Caramel
- Make a caramel by melting sugar until golden, add butter carefully, then stir in heavy cream off the heat. Whisk in the pumpkin puree, pumpkin pie spice, and vanilla. Keep the sauce warm for drizzling, or refrigerate and rewarm gently before serving. Caramel can be temperamental—work slowly and keep children away from hot sugar.
Maple Vanilla Bourbon Whipped Cream
- Chill a metal bowl and beaters, then combine the heavy cream, maple syrup, bourbon (if using), and vanilla bean seeds. Whip until soft peaks form. Use immediately to top sundaes, or pipe it for a prettier presentation. For a slightly firmer texture, chill briefly before serving.
Easy Candied Pecans
- Preheat the oven to 225°F (110°C). In a large bowl, whisk the egg whites and water until foamy. Add the pecans and toss to coat. In a separate bowl combine the sugar, salt, and cinnamon, then pour the mixture over the pecans and stir until evenly coated. Spread the pecans on a prepared baking sheet and bake for 60 minutes, stirring every 15 minutes to ensure even coating. Let cool before breaking apart.
Assemble the Pumpkin Pie Ice Cream Sundae
- Scoop generous portions of pumpkin pie ice cream into bowls or sundae glasses. Top with a generous dollop of maple-vanilla bourbon whipped cream, drizzle warm pumpkin caramel over the top, and finish with a handful of candied pecans for crunch. Serve immediately while the caramel is warm and the ice cream maintains some firmness.
Tips and Variations
- For a less sweet version, reduce the caramel quantity or use lightened condensed milk in the ice cream base.
- Swap pecans for toasted walnuts or almonds if preferred.
- Make components in advance: caramel and pecans keep well, and the ice cream can be frozen overnight.
Nutrition
Calories:
450
kcal