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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Tutti a tavola è pronto!
- 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
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Toast the pecan pieces in 1 Tablespoon of butter. Let cool.
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Mix the pie filling, the sweetened condensed milk, pumpkin pie spice, and cinnamon liqueur in a bowl and chill.
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Whip the cream in the chilled bowl with the chilled beaters until you get stiff peaks. Do not over beat.
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Using the same beaters slightly whip the chilled pumpkin ingredients.
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Fold the pumpkin ingredients into the whipped cream. Don't mix! Fold! Once it is thoroughly combined add the toasted pecans.
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Put in containers and freeze. Makes about 2 quarts ice cream.
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Toasted 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.
I agree, Swathi! We love nuts and with the pumpkin, it makes a great combination. xoxo
Pumpkin lends itself well to ice cream as it makes it so creamy.
Yes, it does! And the taste is wonderful, Katherine! Thank you for commenting.
What a delicious Autumn Dessert!!! Would be yummy with Apple or Rhuparb Pie.. KUDOS AND THE FANTASTIC PHOTOS X
Oh 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!
So 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.
I love ice cream when it’s cold out. This is so perfect for fall!
Hi, 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.
Such a great idea for autumn. I think this would be perfect for our family bonfire party.
I think it would be great too, Elinor. Such an easy recipe and so very tasty!! Have a great time — I love bonfires.
I 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!
Hi, 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. 😉
With 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.
Hi, 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!! 😊
Oh 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.
Thank 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. 😋
I 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!!
Thank you, Kathy! And if you like apple pie you can do the same, only use apple pie filling. So easy and good. xoxo
OH 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
Hi, 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
I 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.
Hello, Helene! Your version certainly sounds delicious. I’ve yet to sample an ice cream I didn’t like.
Oh my goodness! This looks delicious!! Can I make it with freshly roasted pumpkin puree?
Hi, 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
This 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! 😀 )
Happy 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
Just 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 =)
Thank 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. 🙏🏻
These sounds amazing! So perfect for the transition from summer to fall. Can’t wait to make this soon!
Hello, Christine! You won’t be disappointed.
Oh 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!
Hi, 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
Well 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!
Thank 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.
what a delicious ice cream Marisa, my mouth is watering ! Un abbraccio
Thank you, Chiara! Years ago I would have never thought of using pumpkin in a dessert. Our tastes certainly mature. Un abbraccio forte!
Well, 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?
Hi, 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 🙂
What a great flavor idea for ice cream. I know my husband would love this since pecan pie is his favorite.
Hi, 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 🙂
So 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
Hey, Susie! Hope you guys had a great Thanksgiving! We did and now we’re already thinking of Christmas. Love to all!