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Pumpkin Pie Ice Cream with Bourbon and Spiced Praline Pecans|Craving Something Healthy

Pumpkin Pie Ice Cream with Bourbon and Spiced Praline Pecans

Prep Time 30 minutes
Cook Time 30 minutes


Spiced Pecans

  • 1/2 cup sugar
  • 3 tablespoons water
  • pinch of kosher salt
  • 1/2 teaspoon cayenne pepper
  • 2 cups pecan halves

Ice Cream

  • 1 15.5 ounce can pumpkin puree
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/4 cups heavy cream
  • 2/3 cup packed brown sugar
  • 1/4 cup organic corn syrup
  • 3 tablespoons cream cheese softened
  • 1/4 teaspoon sea salt
  • 3 tablespoons Bourbon Vanilla or 3 tablespoons plain bourbon mixed with 1 teaspoon vanilla extract



  • Preheat oven to 300 degrees.
  • In a large saute pan, melt sugar, water, salt and cayenne pepper on medium-high heat until sugar is dissolved.
  • Add nuts to pan, and stir until they are well coated.
  • Reduce the heat to medium-low, and cook until all liquid is evaporated.
  • Spread nuts onto a baking sheet, and bake for 30 minutes, tossing once or twice so they roast evenly.
  • Remove from oven and let cool completely before storing in an airtight container.

Ice Cream

  • Combine pumpkin, cloves, cinnamon, nutmeg and allspice in a large mixing bowl and set aside.
  • Combine 1 tablespoon of the milk with the cornstarch in a small bowl, and stir well to make a slurry. Set aside.
  • Combine cream cheese and salt in a small bowl and mix well. Set aside.
  • In a large saucepan, combine remaining milk, cream, brown sugar and syrup. Bring to a boil over medium-high heat, and boil for 4 minutes.
  • Remove from heat, and stir in cornstarch slurry.
  • Return mixture to a boil to thicken, about 1 minute.
  • Remove from heat, and mix a few tablespoons of the hot mixture into the cream cheese and salt. Stir well until smooth with no lumps. Add this back to the pot of hot milk and cream.
  • Add Bourbon Vanilla to the hot cream mixture.
  • Gradually whisk the hot cream mixture into the pumpkin puree with spices. Whisk well to combine.
  • Cover the bowl with plastic wrap or a lid, and refrigerate until cool, at least 3 hours or overnight.
  • When ice cream mix is completely cool, pour it into the frozen canister of an ice cream maker, and churn until thick and creamy, about 30 minutes.
  • While ice cream is churning, chop about 3/4 cup of the reserved spiced pecans. Stir these into the ice cream after it is completely churned.
  • Transfer the ice cream to a 2 quart container, press a sheet or parchment paper on the surface, seal with an airtight lid, and freeze for at least 4 hours.


Recipe is adapted from Jeni's Splendid Ice Creams At Home