This luscious Pumpkin Ice Cream with Pecan Swirl captures the cozy flavors of autumn in every bite.
Creamy pumpkin custard meets a coffee-kissed pecan swirl, offering a satisfying balance of natural sweetness and rich texture.
Packed with fiber from pumpkin and healthy fats from pecans, this dessert is a wholesome treat.
Quick to prepare and perfect for meal prep or family gatherings, it’s a guilt-free indulgence for any day.
Pecan Swirl Pumpkin Ice Cream
Equipment
- 1 heavy-bottomed saucepan (medium)
- Whisk
- Fine-mesh strainer
- Mixing bowls (2)
- Ice cream maker (or freezer-safe container)
- Spoon or spatula
- Measuring Cups and Spoons
- Plastic wrap
Ingredients
For the Pumpkin Custard:
- 3 cups 24 oz half-and-half
- 1 cup 9 oz pumpkin puree, roasted or canned
- 1 1/4 cups 9 oz granulated sugar
- 3 1/2 Tbsp approx. 3 Tbsp + 1 1/2 tsp cornstarch
- 1 tsp kosher salt
- 3/4 –1 tsp pumpkin pie spice
- 2 oz cream cheese softened
- 1 Tbsp vanilla extract
For the Pecan Pie Swirl:
- 3/4 cup 3 oz pecan halves, toasted and chopped
- 1/2 cup 4 oz light or dark corn syrup
- 1/2 cup 4 oz dark brown sugar
- 1 large egg
- 2 Tbsp 1 oz unsalted butter
- 2 tsp espresso powder or freeze-dried coffee
- 1/4 –1/2 tsp kosher salt
- 3/4 tsp pumpkin pie spice
Instructions
- Pumpkin Custard Preparation: Start by combining the half-and-half, pumpkin puree, sugar, cornstarch, kosher salt, and pumpkin pie spice in a heavy-bottomed saucepan. Whisk thoroughly to create a smooth mixture and prevent any lumps. Place the pan over medium heat and bring the mixture to a gentle boil, whisking constantly. Once boiling, allow it to simmer for about one minute to thicken slightly. Remove from heat and strain through a fine-mesh sieve into a large bowl, discarding any fibrous bits. Immediately stir in the softened cream cheese and vanilla extract until fully smooth. Let the custard cool at room temperature, then chill in the refrigerator until it reaches no more than 40°F, ensuring it’s ready for churning.
- Pecan Pie Swirl Preparation: In a medium saucepan, combine the chopped toasted pecans, corn syrup, dark brown sugar, egg, butter, espresso powder, salt, and pumpkin pie spice. Place over medium heat and whisk constantly to prevent curdling or burning. Continue cooking until the mixture is steaming and reaches a temperature of 165–170°F, which will ensure the egg is safely cooked and the filling thickens.Remove from heat and transfer to a small bowl. Allow it to cool completely, then refrigerate until ready to layer into the ice cream.
- Churning the Ice Cream: Pour the chilled pumpkin custard into your ice cream maker and churn according to the manufacturer’s instructions. This process incorporates air and creates a creamy, smooth texture. If you don’t have an ice cream maker, pour the custard into a freezer-safe container and stir vigorously every 30 minutes until firm and creamy, about 3–4 hours.
- Layering and Swirling: Once the custard is churned or partially frozen, begin layering the ice cream and pecan pie swirl. Start by spreading about one-third of the pecan mixture evenly at the bottom of your freezer container. Spoon one-third of the pumpkin custard over it, spreading gently. Repeat the layers until most of the custard and swirl are used, leaving some pecan filling for a topping treat. Use a knife to gently swirl through the layers, creating beautiful ribbons of pecan filling throughout the ice cream.
- Freezing and Serving: Cover the surface with plastic wrap to prevent ice crystals and place in the freezer for at least 6 hours, or until firm and scoopable. When ready to serve, remove from the freezer a few minutes beforehand for easier scooping. Enjoy this creamy, spiced pumpkin custard with the nutty, coffee-scented pecan swirl for a perfectly festive autumn treat.
Notes
- For best flavor, use fresh roasted pumpkin puree or high-quality canned pumpkin.
- Toast pecans lightly to enhance their natural nuttiness before chopping.
- Ensure the custard is fully chilled before churning to achieve a creamy texture.
- Use a fine-mesh strainer to remove any pumpkin fibers for a silky custard.
- Swirl the pecan pie filling gently to create ribbons without blending it completely.
- For extra depth, espresso powder can be adjusted to taste—start small to avoid overpowering.
- Plastic wrap pressed directly on the ice cream surface prevents ice crystals.
- This recipe works well with both light and dark corn syrup; dark adds richness.
Chef’s Secrets: Perfect Texture Every Time
Achieving a smooth, creamy pumpkin ice cream comes down to a few simple tricks.
Always whisk the custard continuously while heating to prevent lumps and scorching.
Straining the mixture ensures a silky finish, while chilling it thoroughly before churning helps the ice cream hold its structure.
When folding in the pecan pie swirl, use a gentle motion to create elegant ribbons rather than blending it entirely.
For an extra layer of flavor, lightly toast the pecans and adjust espresso or coffee intensity according to your preference.
Small tweaks like these elevate a simple homemade ice cream into a luxurious, professional-quality dessert.
Serving Suggestions: Delicious Pairing Ideas
Serve this pumpkin ice cream on its own for a creamy, spiced treat, or pair it with warm desserts such as apple crisp, gingerbread, or chocolate brownies for a cozy, seasonal experience.
Garnishing with additional toasted pecans or a drizzle of caramel enhances both texture and visual appeal.
For an adult-friendly option, a splash of bourbon or coffee liqueur complements the pecan swirl perfectly.
This ice cream is also ideal for festive gatherings, as individual scoops in small bowls with a sprinkle of cinnamon make an inviting presentation.
Storage Tips: Keep Ice Cream Fresh Longer
Store the ice cream in an airtight container to prevent freezer burn and preserve flavor.
Pressing plastic wrap directly onto the surface before sealing adds an extra layer of protection against ice crystals.
For best texture, allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
Leftover pecan swirl can be stored separately in the refrigerator and added to future batches of ice cream, yogurt, or oatmeal.
Properly stored, this dessert maintains its creamy texture and fresh flavor for up to two weeks in the freezer.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! Pour the chilled custard into a freezer-safe container and stir vigorously every 30 minutes as it freezes to prevent ice crystals.
Repeat 3–4 times until fully firm and creamy.
2. Can I use canned pumpkin instead of fresh?
Absolutely. High-quality canned pumpkin works perfectly.
Ensure it’s pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
3. Can I make the pecan swirl ahead of time?
Yes. Prepare the pecan filling in advance and store it in the refrigerator.
This makes layering quick and easy when the custard is ready.
4. Can I adjust the spice levels?
Definitely. Increase or decrease pumpkin pie spice, cinnamon, or nutmeg to suit your taste.
A pinch of cayenne adds a subtle warmth if desired.
5. How do I prevent ice crystals from forming?
Always chill the custard thoroughly before churning and press plastic wrap directly on the ice cream’s surface before freezing.
Gentle swirling of the pecan layer and proper airtight storage also minimize ice crystals.
