wild thistle kitchen

  • Home
  • about
  • recipes
  • newsletter
menu icon
go to homepage
  • Newsletter
  • About
  • Contact
  • All recipes
  • Sourdough
subscribe
search icon
Homepage link
  • Newsletter
  • About
  • Contact
  • All recipes
  • Sourdough
×
Home » recipes » ice cream recipes

Pumpkin Spice Ice Cream with candied pecans

Modified: Apr 15, 2025 · Published: Oct 13, 2023 · by anita | wild thistle kitchen · This post may contain affiliate links · 4 Comments

Jump to Recipe·Print Recipe·Leave a Review

A creamy pumpkin custard studded with crunchy, browned butter candied pecans and an optional splash of bourbon, this pumpkin spice ice cream is the ultimate fall treat.

close up of 4 scoops of ice cream

This pumpkin spice ice cream (or pumpkin spice-cream as I sometimes call it) is a huge favorite during the fall months and especially for Halloween, Thanksgiving, and Christmas.

This ice cream would pair well with any of my other pumpkin recipes, including pumpkin spice soft pretzels, pumpkin swirl cheesecake bars, spiced pumpkin scones, and lots of other fall recipes.

Jump to:
  • Ingredients
  • Instructions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • FAQ
  • Related
  • Pairing
  • Pumpkin Spice Ice Cream with candied pecans
close up of ice cream texture

Ingredients

for the pumpkin spice ice cream

  • heavy cream
  • pumpkin puree
  • egg yolks
  • vanilla extract
  • brown sugar
  • pumpkin pie spice
  • kosher salt
  • bourbon or dark rum (optional)

for candied pecans

  • butter
  • pecan halves
  • brown sugar
  • water
  • ¼ kosher salt

See recipe card for quantities.

two scoops of ice cream with antique ice cream scoop in metal loaf pan
candied pecans on cutting board - some are chopped and some are whole.
unscooped ice cream in loaf pan topped with candied pecans

Instructions

  1. First, make the candied pecans: melt butter in a skillet over medium high heat. Cook until butter begins to turn golden brown and immediately add sugar. Cook for another 30 seconds while stirring until the sugar melts. Add pecans, water, and salt and cook for about 3 minutes until the mixture clings to the pecans and moisture has evaporated. Spread out onto parchment in a single layer and allow to cool before chopping. 
  2. Next, make the ice cream: Combine all ice cream ingredients (except bourbon) in a saucepan and whisk well to combine. Place pan over medium heat and heat to 170 degrees F while stirring almost constantly. If you do not have a thermometer, you will want to look for tiny wisps of steam and the mixture to just being to thicken. You will see tiny bubbles around the edges but you do not want this to boil.
  3. Remove from heat and allow to cool to warm room temperature before placing in the refrigerator until completely cold.
  4. Once mixture is cold, churn in ice cream maker according to manufacturer's instructions or until soft-serve consistency is achieved. Scoop mixture into freezer safe container adding chopped candied pecans as you go. Place in freezer and freeze until firm. 

Hint: place the container you are going to freeze the ice cream in in the freezer so it is nice and chilled when you add the ice cream to it!

loaf pan full of ice cream with antique ice cream scoop on top of striped kitchen towel with spoons and small white pumpkin

Variations

Feel free to use any nut you prefer if pecans are not your favorite - walnuts, hazelnuts, or cashews would be very good. Or, If you are not a fan of nuts, feel free to leave them out or substitute white or dark chocolate chips instead.

Serve with whipped cream and Gingerbread Caramel Sauce for a real treat!

Equipment

Having a high quality ice cream maker is a must if you are going to make homemade ice cream regularly. This is my favorite Cuisinart Ice-100 Ice Cream Maker (affiliate link).

If you do not have an ice cream maker, Check out these no-churn ice cream recipes:

  • no-churn butter pecan ice cream
  • no-churn blueberry swirl ice cream
  • no-churn apple butter ice cream

Storage

The ice cream base can be made 2 days ahead and stored tightly covered in the refrigerator. After freezing, homemade ice cream will keep for 2-3 weeks in the freezer before the texture begins to change.

Top tip

When cooking the custard ice cream base, be vigilant and do not walk away. You will want to stir or whisk almost constantly, making sure to scrape the bottom of the pan as you stir. If you do think your mixture has curdled, you can strain through a fine mesh sieve before chilling.

FAQ

What is pumpkin spice flavoring made of?

Pumpkin spice or pumpkin pie spice is a combination of cinnamon, nutmeg, cloves, and ginger. Sometimes allspice or black pepper are included. It is simple to make at home but you can also buy it premade. 

What is the secret to making ice cream very creamy?

Egg yolks and/or heavy cream. I love making a custard based ice cream as it is the creamiest. Also, having a good ice cream maker that chills the ice cream quickly will result in a very creamy ice cream without ice crystals.

Is homemade ice cream better with or without eggs?

Eggs help prevent ice crystals and result in a creamy, custard-style ice cream. If you leave the eggs out, you will still have ice cream it just won't be as creamy.

Related

Looking for other recipes like this? Try these:

  • Apple Butter Caramel Swirl Ice Cream
  • Lemon Blueberry Ice Cream
  • No-Churn Blueberry Swirl Ice Cream
  • Lemon Curd Ice Cream
See more ice cream recipes →

Pairing

Pair this pumpkin spice ice cream with just about any of my fall recipes:

  • pumpkin muffins pike in baking dish with small orange pumpkin
    Sourdough Pumpkin Muffins
  • overhead image of an abundant fall cheese board
    Fall Cheese and Charcuterie Board
  • a pile of regular and mini sourdough discard muffins on dark metal baking rack
    Sourdough Discard Muffins
  • white baking dish full of cinnamon rolls topped with brown sugar glaze, sliced bananas, and star anise pods with fresh bananas surrounding
    Banana Cinnamon Rolls
See more fall →
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Spice Ice Cream with candied pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe
Pin Recipe
  • Total Time: 20 minutes active + chilling
  • Yield: 2 quarts

Ingredients

for the pumpkin spice ice cream

  • 2 cups heavy cream
  • 1 15-ounce can pumpkin puree
  • 4 egg yolks
  • 2 tablespoons vanilla extract
  • 1.5 cups brown sugar
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon kosher salt
  • 2 tablespoons bourbon or dark rum (optional)

for candied pecans

  • 2 tablespoons butter
  • 1 cup pecan halves
  • ⅓ cup brown sugar
  • 2 tablespoons water
  • ¼ teaspoon kosher salt

Instructions

  1. First, make the candied pecans: melt butter in a skillet over medium high heat. Cook until butter begins to turn golden brown and immediately add sugar. Cook for another 30 seconds while stirring until the sugar melts. Add pecans, water, and salt and cook for about 3 minutes until the mixture clings to the pecans and moisture has evaporated. Spread out onto parchment in a single layer and allow to cool before chopping. 
  2. Next, make the ice cream: Combine all ice cream ingredients (except bourbon) in a saucepan and whisk well to combine. Place pan over medium heat and heat to 170 degrees F while stirring almost constantly. If you do not have a thermometer, you will want to look for tiny wisps of steam and the mixture to just being to thicken. You will see tiny bubbles around the edges but you do not want this to boil.
  3. Remove from heat and allow to cool to warm room temperature before placing in the refrigerator until completely cold.
  4. Once mixture is cold, churn in ice cream maker according to manufacturer's instructions or until soft-serve consistency is achieved. Scoop mixture into freezer safe container adding chopped candied pecans as you go. Place in freezer and freeze until firm. 
  • Author: anita | wild thistle kitchen
  • Prep Time: 10 minutes plus churning
  • Cook Time: 10 minutes
  • Category: ice cream recipes, dessert
  • Cuisine: American

Did you make this recipe?

Share a pic and tag @wild.thistle.kitchen on Instagram and hashtag it #wildthistlekitchen and make sure to leave a comment and star rating! Thank you!

About anita | wild thistle kitchen

Hi, my name is Anita! Welcome to Wild Thistle Kitchen. This is where I share rustic, comforting, seasonal recipes (both sweet and savory!) as well as nostalgic food memories. I'm so happy you're here! xo - Anita

Comments

  1. Vanessa says

    September 28, 2025 at 8:57 pm

    P.S. When should the bourbon or rum be added?

    Reply
    • anita | wild thistle kitchen says

      September 28, 2025 at 9:37 pm

      Hi again. You'll want to add the bourbon or rum once the ice cream base has cooled. I will update the recipe to add that missing bit of info. Thanks - Anita

      Reply
  2. Vanessa says

    September 28, 2025 at 8:52 pm

    Can this recipe be placed in the freezer without churning?

    Reply
    • anita | wild thistle kitchen says

      September 28, 2025 at 9:36 pm

      Hi Vanessa. No, this ice cream recipe was designed to be churned in an ice cream maker. If you froze it without churning it would just be a solid brick of pumpkin ice. Let me know if you have any other questions. Thanks - Anita

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Welcome!

Hi there! My name is Anita - welcome to Wild Thistle Kitchen - where I share lots of sourdough and sourdough discard recipes as well as seasonal sweet and savory comfort food and baking recipes.

More about me

Trending Now

  • Sourdough Discard English Muffins
  • tray of sourdough discard biscuits
    Sourdough Discard Biscuits
  • Sourdough Cinnamon Rolls (no yeast)
  • Sourdough Discard Pizza Crust

Start Your Sourdough Journey!

  • bubbly sourdough starter in glass jar
    How to Make a Sourdough Starter
  • Sourdough Discard Crackers
  • a full pan of glazed sourdough discard cinnamon rolls
    Sourdough Discard Cinnamon Rolls
  • sourdough tortillas rolled up next to one another in a pan
    Sourdough Tortillas (discard or active starter)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Photography Portfolio

As an Amazon Associate I may earn from qualifying purchases.

Copyright © 2025 Wild Thistle Kitchen