Pumpkin Ice Cream With Toasted Pecans is a piece of pumpkin pie combined with pecan pie, only without the crust. This creamy ice cream includes the best of both desserts in an easy no-churn recipe. Wouldn’t you love to have a no-fail dessert recipe you could whip up anytime?
Mixing new with traditional
Did you have a nice Thanksgiving? We did; terrific family plus outstanding food! Did you do the typical turkey with all the trimmings? We made our regular Southwestern brined turkey, Italian Dressing or Stuffing with Sausage, and Hard Italian Rolls. We did try some new dishes, Broccoli with Mushrooms and make ahead mashed potatoes with sauteed onion. Do you like experimenting with new recipes? We enjoy mixing new with traditional.
Pumpkin for Thanksgiving
Toasted Pecan Pumpkin Ice Cream was Honey’s idea. Shelley, our daughter, said she’d bring the sweets, which she did, a mouth-watering pumpkin pie dessert and an apple pie. In fact, our grandsons helped her make them. We had a lot of heavy whipping cream leftover, so the perfect solution was to make a no-churn ice cream and serve it with the other desserts.
I think there is an unwritten rule that you have to use pumpkin in a dessert at Thanksgiving. We always like to follow the rules 😉 plus we had the ingredients, so it was a matter of mixing them together. Easier than pie! No-churn ice cream is the perfect quick no-fail dessert.
Easy no-churn pumpkin ice cream for dessert
All it takes to make No-Churn Toasted Pecan Pumpkin Ice Cream is a can of pumpkin pie filling, sweetened condensed milk, pecans, heavy whipping cream, pumpkin pie spice, and cinnamon liqueur. Put the creamy mixture in a freezer proof container and wait several hours. Waiting! That’s the hardest part. Now, isn’t this a simple recipe?
You say you don’t like pumpkin? Well, you can substitute the pie filling with apple pie filling, cherry filling, Nutella, Strawberry, the possibilities are endless. My mind churns with easy ice cream ideas. 🙂 What’s your favorite flavor? How about a triple chocolate flavor? Or, how about a Rocky Road or a cookie dough ice cream? Let us know what ice cream flavors you’re making!
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Toasted Pecan Pumpkin Ice Cream Easy No-Churn
Ingredients
- 1 cup pecan pieces toasted
- 1 Tablespoon unsalted butter
- 14 oz. can pumpkin pie filling
- 14 oz. can sweetened condensed milk NOT evaporated
- 2 teaspoons pumpkin pie spice
- 1/4 cup cinnamon liqueur
- 2 1/2 cups heavy whipping cream
- Chill the bowl and beaters before whipping the cream
Instructions
- Toast the pecan pieces in 1 Tablespoon of butter. Let cool.
- Mix the pie filling, the sweetened condensed milk, pumpkin pie spice, and cinnamon liqueur in a bowl and chill.
- Whip the cream in the chilled bowl with the chilled beaters until you get stiff peaks. Do not over beat.
- Using the same beaters slightly whip the chilled pumpkin ingredients.
- Fold the pumpkin ingredients into the whipped cream. Don't mix! Fold! Once it is thoroughly combined add the toasted pecans.
- Put in containers and freeze. Makes about 2 quarts ice cream.
Nutrition
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Chris says
November 8, 2018 at 11:07 amYum, this ice cream sounds delicious! Can another type of liquor be used instead of the cinnamon? Thanks!
Sylvia says
November 1, 2018 at 10:02 pmMy husband is going to love this! His two favorite desserts for the holidays are pumpkin pie and pecan pie and this combination is sure to please! Can’t wait to try it! Found you at
#BloggingGrandmothersLinkParty32
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candy says
November 1, 2018 at 7:54 amAdding the toasted pecans is perfect, will be making this ice cream soon. Found you on Blogging Grandmothers Link Party
Catherine says
October 10, 2018 at 2:03 pmI enjoy ice cream all year round and this autumn-inspired recipe is right up my alley! It looks so good, Marisa! I would love a scoop of this…I imagine it would be beautiful with a slice of pie too. XO
Kylee from Kylee Cooks says
October 10, 2018 at 11:05 amWhat a great alternative to pie!! I love this idea, especially that it is no churn. No body has time for that!!
Veena Azmanov says
October 10, 2018 at 10:57 amOh my, this looks so exotic. I love the sound of pumpkin ice cream. I bet this was delicious especially with pecans. My kids will love it. They won’t even guess there is pumpkin in there.
Lauren Vavala says
October 10, 2018 at 7:38 amPumpkin and pecans are the best fall flavors! What a great recipe to enjoy ice cream well past summer – delicious!
Mahy Elamin says
October 10, 2018 at 1:52 ammmm this ice cream looks so tender. I can’t WAIT to try this! Thank you for this great recipe!
Claudia Lamascolo says
October 9, 2018 at 7:16 pmI have made a ton of recipes for ice cream but never saw one with pumpkin puree and all these fine ingredients I love the addition of condensed milk as it always makes everything creamier. Wow I must try this my friend you are such a great and creative cook!
Pavani says
October 9, 2018 at 6:48 pmThat pumpkin ice cream has ALL the flavors of fall. Looks and sounds absolutely decadent. Those toasted pecans add nice crunch.
Karyl Henry says
October 9, 2018 at 3:53 pmI’m not a big fan of pumpkin, but this ice cream sounds pretty good! Especially with that cinnamon liquer, which would add a wonderful depth of flavor
Swathi says
October 10, 2017 at 7:31 pmToasted pecan pumpkin ice cream looks so delicious. I haven’t tried pumpkin ice cream yet. Your recipe is really easy. Pumpkin and pecan is always best combo.
Marisa Franca says
October 11, 2017 at 7:09 amI agree, Swathi! We love nuts and with the pumpkin, it makes a great combination. xoxo
Katherine says
October 10, 2017 at 1:18 pmPumpkin lends itself well to ice cream as it makes it so creamy.
Marisa Franca says
October 10, 2017 at 3:00 pmYes, it does! And the taste is wonderful, Katherine! Thank you for commenting.
karyn says
October 9, 2017 at 9:39 amWhat a delicious Autumn Dessert!!! Would be yummy with Apple or Rhuparb Pie.. KUDOS AND THE FANTASTIC PHOTOS X
Christine says
October 8, 2017 at 9:37 pmOh my goodness. Give me ALL the pumpkin things right now! This pecan pumpkin ice cream recipe just sounds heavenly and so perfect for the season!
Sandhya Ramakrishnan says
October 8, 2017 at 8:39 pmSo good to hear about your Thanksgiving. I love the no churn ice creams as they are so creamy and the flavors in this ice cream is amazing. My boys love the pecan flavors and they would absolutely love this one.
debi at Life Currents says
October 8, 2017 at 2:32 pmI love ice cream when it’s cold out. This is so perfect for fall!
Marisa Franca says
October 8, 2017 at 4:29 pmHi, Debi!! I really have a weakness for the creamy, cold texture of the no-churn ice cream. So easy and the variations are endless. You’ll enjoy this recipe.
Elinor Hill aka Beach Hut Cook says
October 8, 2017 at 11:33 amSuch a great idea for autumn. I think this would be perfect for our family bonfire party.
Marisa Franca says
October 8, 2017 at 12:22 pmI think it would be great too, Elinor. Such an easy recipe and so very tasty!! Have a great time — I love bonfires.
Pam Greer says
October 8, 2017 at 10:47 amI don’t bake pies, so this is absolutely perfect!! I love how easy this is and I even like that I can sub apple pie filling if I want to!
Marisa Franca says
October 8, 2017 at 12:23 pmHi, Pam! We did make a no-churn apple pie one and again it was super easy. Plus it tasted fantastic. Forget the ice cream maker. 😉
Gloria @ Homemade & Yummy says
October 8, 2017 at 10:04 amWith Canadian Thanksgiving this weekend, and the weather being HOT…this would be the perfect dessert. I will have to give this a try….I am a pumpkin fanatic.
Marisa Franca says
October 8, 2017 at 12:25 pmHi, Gloria! That’s why I thought posting the recipe again would do well — especially with all this warm weather. The taste of Fall without baking!! 😊
Veena Azmanov says
October 8, 2017 at 9:17 amOh this looks so pretty Marisa. Such a glorious colors. I love pecans and I love pumpkin pie filling. I would so totally binge on this one. Such a comfort food.
Marisa Franca says
October 8, 2017 at 12:26 pmThank you, Veena! We are having such warm weather here in the States — if you crave fall flavors might as well have it in frozen form. 😋
Kathy says
October 8, 2017 at 12:03 amI absolutely love this!! I am not a huge pumpkin pie fan although I LOVE pumpkin. This is the perfect dessert for me! And those crunchy pecans, yes please! Perfection!!
Marisa Franca says
October 8, 2017 at 12:27 pmThank you, Kathy! And if you like apple pie you can do the same, only use apple pie filling. So easy and good. xoxo
Veena Azmanov says
September 5, 2017 at 2:19 pmOH I must be honest Marisa I have NEVER had pumpkin in a ice cream yet ! But I do love the sound of it. I make a pumpkin pecan pie so I can almost taste how delish this must be. The color is so absolutely gorgeous! Pinning to try this for sure
Marisa Franca says
October 8, 2017 at 12:28 pmHi, Veena! This recipe sure beats dragging out an ice cream maker. Just whip up the whipping cream and fold in. I bet your family would really enjoy the taste. Pick out their favorite flavor and go for it. xoxo
Helene D'Souza says
September 5, 2017 at 11:41 amI feel like making ice cream now 😀
Imagine this ice cream with a freshly baked apple strudel, the combination would be divine and it’s a great way to celebrate autumn.
Marisa Franca says
September 5, 2017 at 1:27 pmHello, Helene! Your version certainly sounds delicious. I’ve yet to sample an ice cream I didn’t like.
Hanady | Recipe Nomad says
September 5, 2017 at 10:02 amOh my goodness! This looks delicious!! Can I make it with freshly roasted pumpkin puree?
Marisa Franca says
September 5, 2017 at 1:29 pmHi, Hanady! I don’t think you can make it with just the puree – The pumpkin pie filling is pretty thick and concentrated. The puree might just make it too watery.If you decide to take a chance and try it, let me know how it turns out.xoxo
Claire | Sprinkles and Sprouts says
September 5, 2017 at 7:01 amThis ice cream looks delicious!!!
Such great way to use one of my favourite ingredients!
i love the addition of the pecans, such a fab fall dessert! (or any time of year as we are heading to spring here in Oz! 😀 )
Marisa Franca says
September 5, 2017 at 1:31 pmHappy Spring, Claire! I truly love autumn but I absolutely abhor winter. There is nothing appealing about it although I do enjoy the holidays with the family. Enjoy the warm weather. xoxo
Adriana Lopez Martin says
September 5, 2017 at 12:44 amJust a lovely recipe I love ice cream and can eat it yearlong so having it with seasonal flavors is a great idea. Loving your pictures too =)
Marisa Franca says
September 5, 2017 at 1:33 pmThank you, Adriana! I’m praying for all of you down in the storm’s path. We can hope that it dies down as it reaches land. 🙏🏻
Christine - Jar Of Lemons says
September 4, 2017 at 8:25 pmThese sounds amazing! So perfect for the transition from summer to fall. Can’t wait to make this soon!
Marisa Franca says
September 5, 2017 at 1:36 pmHello, Christine! You won’t be disappointed.
Joanna @ Everyday Made Fresh says
September 4, 2017 at 2:42 pmOh this looks and sounds perfect! It’s hot here in Florida during September and October, and although I love all things pumpkin, I’d sometimes prefer ice cream…you’ve put the two together and yum!
Marisa Franca says
September 5, 2017 at 1:38 pmHi, Joanna! It is great to eat the flavors of the season with a nice smooth dessert. Hope you don’t get hit with Irma. Praying for everyone’s safety. xoxo
annie@ciaochowbambina says
December 2, 2016 at 9:39 amWell I’d love to saddle up to a bowl of this! I’m with you – it wouldn’t be Thanksgiving without a pumpkin dessert and you have hit it out of the park with this beauty! Love the combination of flavors you have going on here, my friend!
Marisa Franca says
December 2, 2016 at 1:10 pmThank you, Annie! You were the one that reminded me I was lacking in “orange” veggies. I’ve still got a stuffed squash to post. You know how it goes . . . so many recipes, so little time. 🙂 Have a fantastic weekend.
Chiara says
November 30, 2016 at 5:14 pmwhat a delicious ice cream Marisa, my mouth is watering ! Un abbraccio
Marisa Franca says
December 1, 2016 at 8:00 amThank you, Chiara! Years ago I would have never thought of using pumpkin in a dessert. Our tastes certainly mature. Un abbraccio forte!
Ciao Chow Linda says
November 29, 2016 at 1:33 pmWell, I must say that ice cream just screams Thanksgiving! I never heard of cinnamon liqueur but I guess some rum and a sprinkling of cinnamon would work just fine, right?
Marisa Franca says
November 29, 2016 at 3:43 pmHi, Linda! I think your rum and cinnamon idea would work too. I saw Fireball at the liquor store but I thought it might scream too much of whiskey. That would be a little too much for the little ones 🙂
Jovina Coughlin says
November 29, 2016 at 11:24 amWhat a great flavor idea for ice cream. I know my husband would love this since pecan pie is his favorite.
Marisa Franca says
November 29, 2016 at 3:44 pmHi, Jovina! I think the ice cream would be lower in calories than the actual pie. I’m going to have to try out just a nut based no-churn ice cream. Oops — you’re giving me some fantastic ideas 🙂
Susie says
November 29, 2016 at 9:40 amSo happy you and family had a happy and safe Thanksgiving! Toasted Pecan Pumpkin Ice cream sounds yummy! Our grandsons love pumpkin ice cream so it’s a must try recipe for them…..Thanks, Marisa
Marisa Franca says
November 29, 2016 at 3:45 pmHey, Susie! Hope you guys had a great Thanksgiving! We did and now we’re already thinking of Christmas. Love to all!