Pumpkin Pecan Ice Cream

Pumpkin-Pecan Ice Cream!!! Perfect way to get the flavors of fall when it's still 100 degrees outside!!

I know most people probably wouldn’t associate ice cream with fall, but here in Texas where it’s still in the mid eighties in late October, ice cream in the fall doesn’t seem so strange!

This ice cream is a delicious and refreshing treat that mingles with the flavors of fall to make you think of cozy sweaters, warm fireplaces, and falling leaves. Even if it is eighty degrees outside, we Texans can still pretend it’s fall!

Pumpkin Pecan Ice Cream


  • 2 cups cream
  • 1 cup milk
  • 4 egg yolks
  • ½ cup pumpkin puree
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • 1/3 cup chopped pecans


  1. Blend all ingredients except pecans in a blender until smooth
  2. Pour into ice cream maker and freeze according to the manufacturer’s directions.
  3. Add pecans during last 5 minutes.
  4. Freeze in a shallow container a minimum of 4 hours before serving.
  5. The ice cream will be very hard when it comes out of the freezer, let it thaw on the counter for several minutes before serving.


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