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Pecan Swirl Pumpkin Ice Cream

Helen T. Patterson
A creamy, spiced pumpkin custard ice cream layered with a coffee-scented pecan swirl.
Naturally rich in fiber and healthy fats, this fall-inspired dessert is perfect for family treats, entertaining, or a cozy night in.
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Prep Time 15 minutes
Cook Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert, Ice Cream
Cuisine American
Servings 8

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.