Pumpkin Butterscotch Sundaes

Made with pumpkin ice cream, homemade butterscotch sauce, and a streusel topping, these pumpkin butterscotch sundaes are a sweet fall treat.

By Yankee Magazine

Oct 10 2017

Pumpkin Butterscotch Sundaes

Pumpkin Butterscotch Sundaes | Thanksgiving Recipes

Photo Credit : Heath Robbins

Pastry chef Matthew Jauck likes to serve these pumpkin butterscotch sundaes with slices of candied pumpkin that he makes from edible varieties such as Baby Pam and Fairy Tale, but it’s equally delicious with an easy-to-make graham cracker streusel topping.

To save time, you can make these delicious sundaes with store-bought pumpkin ice cream. That will bring the total prep time down to just 45 minutes.



For the Pumpkin Ice Cream


2 cups whole milk
2 cups heavy cream
1 1/2 cups granulated sugar
9 large egg yolks
1 cup pumpkin purée (not pumpkin pie filling)
1/2 teaspoon table salt


First, make the ice cream: In a medium-size saucepan, bring milk and cream to a gentle simmer, then remove from heat. Meanwhile, beat egg yolks with sugar until pale and fluffy, about 3 minutes.

Pour 1/2 cup hot cream into egg mixture, whisking as you go; then transfer it all back into pot to create a loose custard. Heat custard over low heat, stirring continuously, until it reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably).

Remove from heat, stir in pumpkin purée and salt, and pour through a strainer. For best results, chill in refrigerator until very cold, preferably 6 to 12 hours. For faster results, stir over a bowl of ice.

Once mixture is chilled, it should register between 35° and 40° on an instant-read thermometer. Pour into ice cream maker, leaving 1 inch at top to allow for expansion; prepare according to freezer instructions. For firmer texture, chill in freezer at least 3 hours.

For the Graham Cracker Streusel


1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon table salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup vegetable oil
1/4 cup honey
2 tablespoons milk


Now, make the streusel: Preheat the oven to 375° and set a rack to the middle position. Lightly grease two baking sheets and set aside.

In a large bowl, combine all ingredients. Using a standing or handheld mixer, mix until a stiff dough forms. Spread the dough out onto the prepared baking sheets and bake until golden brown and fragrant, about 15 minutes. Remove from oven and cool. When cooled, transfer to a cutting board and chop into small chunks.

For the Butterscotch Sauce


4 tablespoons salted butter
3/4 cup light brown sugar
1/4 cup heavy cream, divided
1 teaspoon vanilla extract


Finally, make the butterscotch sauce: In a 3- or 4-quart saucepan over medium heat, melt the butter, then whisk in the sugar and 2 tablespoons of the cream. Cook, whisking occasionally, until mixture is boiling and has deepened in color. Remove from heat and stir in the remaining 2 tablespoons of cream, along with the vanilla.

To assemble: Put two scoops of pumpkin ice cream in 8 clear parfait glasses or mason jars. Pour butterscotch over the ice cream, then sprinkle generously with streusel or garnish with candied pumpkin slices.