Toasted Pecan Pumpkin Ice Cream Easy No-Churn

• Baking & Spices

  • 1 14 oz. can Pumpkin pie filling
  • 2 tsp Pumpkin pie spice

• Nuts & Seeds

  • 1 cup Pecan pieces, toasted

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 Chill the bowl and beaters before whipping the cream
  • 1 14 oz. can Condensed milk, sweetened
  • 2 1/2 cups Heavy whipping cream

• Beer, Wine & Liquor

  • 1/4 cup Cinnamon liqueur

Found on allourway.com

Description

Ingredients

• 1 cup pecan pieces toasted
• 1 Tablespoon unsalted butter
• 14 oz. can pumpkin pie filling
• 14 oz. can sweetened condensed milk (NOT evaporated)
• 2 teaspoons pumpkin pie spice
• 1/4 cup cinnamon liqueur
• 2 1/2 cups heavy whipping cream
• Chill the bowl and beaters before whipping the cream

Directions

• Toast the pecan pieces in 1 Tablespoon of butter. Let cool.
• Mix the pie filling, the sweetened condensed milk, pumpkin pie spice, and cinnamon liqueur in a bowl and chill.
• Whip the cream in the chilled bowl with the chilled beaters until you get stiff peaks. Do not over beat.
• Using the same beaters slightly whip the chilled pumpkin ingredients.
• Fold the pumpkin ingredients into the whipped cream. Dont mix! Fold! Once it is thoroughly combined add the toasted pecans.
• Put in containers and freeze. Makes about 2 quarts ice cream.

Nutrition