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.