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Salted Caramel Pumpkin Sundae

5 from 2 reviews



For sundae base:

1 pint of Salted Caramel Nubocha Gelato (Italian Vanilla works well too!)

1/2 cup pumpkin puree

1/2 tsp cinnamon

For Date Caramel Sauce:

6 pitted medjool dates, chopped

1/2 cup warm water

1/2 tsp potato or corn starch


unsweetened shredded coconut

pumpkin seeds

1 Cashew Ginger Pumpkin Seed Lupii Bar, finely chopped (or another pumpkin flavored granola bar or pumpkin granola)


Let gelato sit out for about 10-15 minutes until it is very soft.

In a bowl, mix together cinnamon, pumpkin, and gelato until well combined and smooth. Place in the freezer for at least 2 hours to re-freeze.

While gelato is freezing, place dates and water in a microwave safe bowl. Microwave on high for 1.5 minutes.

Remove from microwave and place date-water mixture and potato starch in a high speed blender. Blend until smooth. Place date sauce in to a small dish and set in the fridge.

Once gelato has firmed up in the freezer (about 2 hours later), scoop into two bowls, spoon date caramel sauce on top of each, sprinkle coconut, pumpkin seeds, and the chopped Lupii bar on top.

Serve immediately!