It's almost Fall. Bring on the pumpkins! I love the caramel sauce I made for my banana-peanut butter ice cream so much, that I wanted to create another flavor combination where it would shine, and to keep myself from eating it directly out of the jar. I think it works very nicely with the pumpkin ice cream. Ice cream recipe inspired by pumpkin pie and adapted from the L.A. Times recipe Pumpkin Pie Ice Cream with Pecan Praline. Sauce recipe is adapted from The Kitchn’s Salted Coffee Caramel Sauce.

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