PUMPKIN BUTTERSCOTCH BANANA SPLIT

Happy National Put Pumpkin in Everything Day! There’s a biiiig virtual pumpkin party kiki extravaganza that Aimee and Sara put together with a bunch of bloggers happening rn all over. When I got the original email I knew I wanted to do something with ice cream so I could finally use this carnival glass dish I got from my THAT I DID NOT STEAL.

And then my mind immediately went to this pumpkin butterscotch that I made for Oh Happy Day for my book release last year and all I could think of was how good this business would be with bananas. That’s how we’ve reached our destination, welcome home, please don’t take your shoes off.

The butterscotch is so so easy, any butterscotch is really, and it tastes a little like pumpkin and a little like classic butterscotch with that perfect chewiness you should get from any warm ice cream sauce when it hits the cold ice cream.

Go and make this today, have it for breakfast, have it for lunch, first dinner, second dinner, don’t tell anybody, live your life, and go check out the rest of the links on Aimee and Sara’s sites!

Pumpkin Butterscotch Banana Split

For the Pumpkin Butterscotch:

4 tablespoons butter
1/2 cup light brown sugar, lightly packed
1/2 cup pumpkin puree
3 tablespoons heavy cream
3 tablespoons corn syrup (or brown rice syrup)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt

In a medium saucepan melt down the butter over medium low heat then add the rest of the ingredients, bring to a boil, and cook for 4-5 minutes until it’s nice and thick and saucy. Let cool before using, and store in the fridge for up to a week.

To make the banana split:

split a banana, top with ice cream, then butterscotch, then whipped cream, then toasted pecans