Indulge in the cozy flavors of fall with this creamy pumpkin ice cream swirled with a decadent pecan pie filling.
Packed with fiber from pumpkin and healthy fats from pecans, this dessert delivers a satisfying treat without being overly heavy.
Quick to prep and easy to freeze, it’s a perfect everyday option for family gatherings, meal prep, or simply a guilt-free seasonal indulgence.
Pumpkin Pecan Swirl Ice Cream
Equipment
- 1 heavy-bottomed saucepan
- 1 whisk
- 1 fine-mesh strainer
- 1 bowl
- Ice cream maker (manufacturer’s instructions)
- 1 small container for freezing
- Plastic wrap
Ingredients
Pumpkin Custard:
- 3 cups 24 oz half-and-half
- 1 cup 9 oz roasted pumpkin puree
- 1 ¼ cups 9 oz sugar
- 1 ½ tsp 3 ½ Tbsp cornstarch
- 1 tsp kosher salt
- ¾ –1 tsp pumpkin pie spice
- 2 oz cream cheese softened
- 1 Tbsp vanilla extract
Pecan Pie Swirl:
- ¾ cup 3 oz pecan halves, toasted and chopped
- ½ cup 4 oz corn syrup, light or dark
- ½ cup 4 oz dark brown sugar
- 1 large egg
- 2 Tbsp 1 oz unsalted butter
- 2 tsp espresso powder or freeze-dried coffee
- ¼ –1/2 tsp kosher salt
- ¾ tsp pumpkin pie spice
Instructions
- Prepare the Pumpkin Custard Base: Start by gathering all the ingredients for your custard. In a heavy-bottomed saucepan, combine the half-and-half, pumpkin puree, sugar, cornstarch, salt, and pumpkin pie spice. Use a whisk to blend everything together thoroughly until the mixture is smooth and uniform. This will prevent lumps from forming when heated. Place the saucepan over medium heat and stir continuously to avoid scorching. Bring the mixture gently to a boil, letting it thicken slightly for about one minute while whisking constantly. The result should be a smooth, fragrant pumpkin custard base.
- Strain and Enrich the Custard: Once your custard has thickened, remove it from heat. Pour the hot mixture through a fine-mesh strainer into a large bowl to remove any tiny bits of pumpkin or cooked eggs. Add the softened cream cheese and vanilla extract to the strained custard. Whisk vigorously until completely smooth and creamy, ensuring no lumps remain. This step enriches the custard, giving it a luscious texture and deep flavor.
- Chill the Custard: Allow the custard to cool at room temperature for a few minutes before transferring it to the refrigerator. Chill it thoroughly until the temperature reaches about 40°F (4°C). Proper chilling is essential for the ice cream to churn correctly and achieve a smooth, creamy consistency.
- Make the Pecan Pie Swirl: While the custard chills, prepare the pecan pie swirl. In a medium saucepan, combine the toasted and chopped pecans, corn syrup, dark brown sugar, egg, butter, espresso powder, salt, and pumpkin pie spice. Place the pan over medium heat, stirring constantly with a whisk. Cook the mixture until it becomes hot and steamy, and the temperature reaches between 165°F and 170°F (74°C–77°C). This step cooks the egg and thickens the mixture, creating a rich, coffee-scented pecan topping. Transfer the swirl into a small bowl and allow it to cool completely at room temperature, then refrigerate until ready to use.
- Churn the Custard in Ice Cream Maker: Once the custard is thoroughly chilled, pour it into your ice cream maker according to the manufacturer’s instructions. Churn the mixture until it reaches a soft-serve consistency, which usually takes 20–30 minutes depending on your machine. The custard should be thick but still scoopable, ready to incorporate the pecan swirl.
- Layer the Ice Cream and Pecan Swirl: In a freezer-safe container, begin layering the ice cream and pecan mixture. Start by spreading about one-third of the pecan pie swirl evenly across the bottom of the container. Add one-third of the churned pumpkin custard on top, smoothing it gently with a spatula. Continue layering the remaining pecan mixture and custard in alternating layers. You may not use all the pecan swirl; any leftover can be saved as a sweet topping for later treats.
- Swirl the Layers: Using a butter knife or a skewer, gently swirl through the ice cream layers to create a marbled effect. Do not overmix; the goal is to achieve visible streaks of pecan pie filling throughout the custard. This adds both visual appeal and bursts of nutty, sweet flavor in every bite.
- Freeze Until Firm: Cover the surface of the ice cream with plastic wrap to prevent ice crystals from forming. Place the container in the freezer and let it freeze for at least 6 hours or until fully firm. For the best scoopable texture, allow the ice cream to sit at room temperature for a few minutes before serving.
- Serve and Enjoy: Scoop the pumpkin ice cream into bowls or cones, making sure each serving has a mix of custard and pecan swirl. Enjoy the creamy, spiced pumpkin flavor combined with sweet, crunchy pecans—a perfect seasonal treat that balances richness with wholesome ingredients.
Notes
- Always use fresh pumpkin puree for the richest flavor; homemade or canned both work well, but make sure it is well-drained to avoid a watery custard.
- Toasting the pecans before adding them to the swirl enhances their natural nuttiness and gives the ice cream extra depth.
- Whisk the custard constantly while heating to prevent lumps or scorching, which ensures a smooth, creamy texture.
- Chilling the custard thoroughly before churning is essential for achieving the perfect consistency in your ice cream.
- Layering and gently swirling the pecan mixture creates a visually appealing marbled effect and distributes flavor evenly.
- If you prefer a sweeter ice cream, you can slightly increase the sugar in the custard or swirl, but keep in mind it will also increase calories.
Chef’s Secrets: Expert Ice Cream Techniques
The secret to ultra-creamy pumpkin ice cream lies in careful temperature control and whisking.
Make sure the custard does not boil over, and constantly whisk as it thickens for a silky texture.
For the pecan swirl, heating the mixture to exactly 165°F–170°F cooks the egg safely while maintaining a rich, jam-like consistency.
Layering the ice cream with the swirl while slightly soft ensures that each scoop has a perfect balance of pumpkin custard and nutty sweetness.
For extra indulgence, fold in small chocolate chips or drizzle a bit of caramel before the final freeze.
Serving Suggestions: How To Enjoy Best
Serve this pumpkin pecan ice cream slightly softened for easy scooping and a luxurious mouthfeel.
It pairs beautifully with warm desserts like apple crisp, pecan pie, or gingerbread cookies, adding a creamy counterpoint to the crisp textures.
For a lighter twist, enjoy a single scoop with a sprinkle of cinnamon or a few chopped toasted pecans.
This dessert is also perfect in a waffle cone for fall-themed parties or as an elegant topping for hot chocolate.
Storage Tips: Keep Ice Cream Fresh
Store the ice cream in an airtight container to prevent ice crystals and maintain its smooth texture.
Press a piece of plastic wrap directly onto the surface before sealing the lid.
Keep it in the coldest part of your freezer, and it will stay scoopable for up to two weeks.
If the ice cream becomes too firm, let it sit at room temperature for 5–10 minutes before scooping.
Any leftover pecan swirl can be stored separately in a small jar in the fridge for up to one week and stirred into ice cream as needed.
Frequently Asked Questions
1. Can I use canned pumpkin instead of homemade?
Yes! Canned pumpkin puree works perfectly and saves time. Just ensure it is 100% pumpkin without added sugar or spices for the best flavor balance.
2. How do I prevent the custard from curdling?
Constant whisking while heating, along with gradually bringing the mixture to a gentle boil, prevents curdling. Straining the custard also ensures a silky texture.
3. Can I make this ice cream without an ice cream maker?
Absolutely. Pour the chilled custard into a freezer-safe container, layer with pecan swirl, and freeze. Stir every 30–45 minutes for the first 2–3 hours to mimic churning and maintain creaminess.
4. Can I adjust the sweetness or spice levels?
Yes, you can slightly increase sugar in either the custard or pecan swirl if you like a sweeter ice cream. Adjust pumpkin pie spice according to your taste—less for a milder flavor or more for a stronger fall spice note.
5. How long does this ice cream last in the freezer?
Stored properly in an airtight container with plastic wrap on the surface, this ice cream stays creamy and fresh for up to two weeks. Beyond that, it may develop ice crystals but remains safe to eat.
