Pumpkin Pie Ice Cream with Maple Candied Pecans
Homemade ice cream that tastes exactly like pumpkin pie! Topped with fresh maple syrup candied pecans, this is such a deliciously fun way to enjoy Thanksgiving flavors in a format different from traditional pie. Plus it’s super easy, can be made ahead of time, and is egg free and gluten free. What are you waiting for? You MUST give this a try!
Watch us make it:
Pumpkin Pie Ice Cream with Maple Candied Pecans
Homemade ice cream that tastes exactly like pumpkin pie! Topped with fresh maple syrup candied pecans, this is such a deliciously fun way to enjoy Thanksgiving flavors in a format different from traditional pie. Plus it's super easy, can be made ahead of time, and is egg free and gluten free.
Ingredients
Ice Cream
- 1 cup pumpkin puree
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 cup milk
- 1 dash sea salt
- 2 tsp pumpkin spice
- 2 cups heavy cream
Candied Pecans
- 2 cups pecans
- ½ cup maple syrup
- ¼ tsp sea salt
- 1 tsp pumpkin spice
Instructions
Ice Cream Base
- In a medium bowl, combine pumpkin, sugars, milk, salt, and pumpkin spice with a whisk to dissolve.
- Stir in heavy cream.
- Cover and refrigerate several hours (at least 4).
- Churn in ice cream maker, about 20 minutes.
- Transfer to airtight plastic container to store in freezer.
- Remove from freezer 10-15 minutes before serving.
Candied Pecans
- In a medium pan combine pecans, maple syrup, salt, and pumpkin spice. Cook over medium-low heat at a low simmer, stirring frequently until all liquid has absorbed and sugar has crystalized.
- Transfer to parchment lined sheet to cool.