Directions:
- 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.
- 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. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.13 Kcal (1918 kJ) | ||
| Calories from fat | 239.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.63g | 41% | |
|---|---|---|---|
| Cholesterol | 52.79mg | 18% | |
| Sodium | 106.85mg | 4% | |
| Potassium | 336.88mg | 7% | |
| Total Carbs | 38.83g | 13% | |
| Sugars | 30.06g | 120% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 148.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 193.05 Kcal (808 kJ) | ||
| Calories from fat | 101.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.22g | 41% | |
|---|---|---|---|
| Cholesterol | 22.24mg | 18% | |
| Sodium | 45.02mg | 4% | |
| Potassium | 141.96mg | 7% | |
| Total Carbs | 16.36g | 13% | |
| Sugars | 12.67g | 120% | |
| Dietary Fiber | 1.08g | 10% | |
| Protein | 2.31g | 11% | |
| Vitamin C | 0.8mg | 3% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.4mg | 5% | |
| Calcium | 62.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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