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Pumpkin Spice Ice Cream with Candied Pecans

A perfectly creamy and pumpkin-y ice cream recipe for all your holiday desserts!
Prep Time 5 hrs
Course Dessert


  • Ice cream maker


Pumpkin Spice Ice Cream

  • 1 c pure pumpkin
  • 1/2 c brown sugar
  • 1/2 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 c whole milk
  • 2 c heavy cream
  • 2/3 c white sugar
  • 1/8 tsp fine sea salt
  • 6 egg yolks

Candied Pecans

  • 1 egg white
  • 1 tbsp water
  • 1/2 c white sugar
  • 1/2 c brown sugar
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 lb pecans


Custard Base

  • Combine pumpkin, brown sugar, pumpkin pie spice, vanilla and salt in a small bowl. Stir until well combined, set aside.
  • In a sauce pan, combine milk, heavy cream and sugar. Heat over medium low heat, stirring, until sugar is completely dissolved, about 5 minutes.
  • Once sugar is dissolved, remove the pan from the heat. In a separate bowl, whisk your egg yolks.
  • Add about 1/3 of the warm milk to the whisked egg yolks, continually whisking as you add the warm milk. This is tempering the egg yolks so you don't scramble them.
  • Add the whisked egg yolk mixture back to the sauce pan, and put back on the stove over medium low heat. Continue to stir until the base thickens up enough to coat the back of a spoon, about 170 degrees on an instant read thermometer.
  • Strain mixture over a sieve.
  • To the bowl with the strained custard base, add the pumpkin mixture while still warm. Whisk until completely combined.
  • Place custard base in the fridge for at least 4 hours or overnight.
  • When ready, churn according to your manufacturers directions.

Candied Pecans

  • Preheat oven to 250. Line a rimmed baking sheet with parchment paper, set aside.
  • Combine sugars, pumpkin pie spice and salt in a bowl, stir to combine and set aside.
  • In a separate bowl, whisk together egg white and water until very foamy (no globs of egg white).
  • Add pecans to the egg white, combine until the pecans are completely coated.
  • Add sugar and spice mixture to the pecans, stir until completely coated.
  • Bake in the oven for 1 hour.
  • Allow to cool completely before storing. Pecans can be stored for one week in an airtight container.