Toasted Pecan Pumpkin Ice Cream an Easy no-churn recipe
Print Recipe
5 from 1 vote

Toasted Pecan Pumpkin Ice Cream Easy No-Churn

Pumpkin Ice Cream with Toasted Pecans is a piece of pumpkin pie combined with pecan pie, only without the crust, the best of both desserts in a no-churn form.
Prep Time30 mins
Freeze2 hrs
Total Time30 mins
Course: Dessert, dolci, frozen dessert, sweets, Thanksgiving
Cuisine: American
Keyword: Easy dessert, Fall dessert, Thanksgiving
Servings: 12 people
Calories: 395kcal
Author: Marisa Franca @ All Our Way


  • 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


  • 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.


Serving: 1/2 cup | Calories: 395kcal | Carbohydrates: 29g | Protein: 4g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 129mg | Potassium: 242mg | Fiber: 3g | Sugar: 18g | Vitamin A: 71.9% | Vitamin C: 3% | Calcium: 14.7% | Iron: 3.9%