Easy “Homemade” Pumpkin & Pecan Pie Ice Cream

November 12, 2012 1

Easy “Homemade” Pumpkin & Pecan Pie Ice Cream

You probably know the bad news: Pecan pie is one of the most fattening items on the menu at the holidays, weighing in at about 500 calories and over 25 grams of fat per slice. Here’s the good news: This easy recipe delivers that pecan pie flavor and crunch in a lighter — but still delicious — ice cream dessert. (Bonus: It covers the pumpkin pie craving, too.) Go on, have two scoops!


  • Prep Time: 5 minutes
  • Yield: 8 servings
  • Serving Size: About 1/2 cup


  • 4 cups slightly softened 1/2-the-fat butter pecan ice cream
  • 3⁄4 cup canned pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup chopped toasted pecans
  • 1/2 cup fat-free caramel syrup
  • Thin ginger cookies, for garnish


  1. Put ice cream, pumpkin puree and pumpkin pie spice in a plastic container. Mix with a wooden spoon until blended.
  2. Cover and freeze at least 3 hours or until firm.
  3. To serve: If ice cream is frozen solid, take it out of the freezer for a few minutes to soften slightly then scoop into dessert bowls. Drizzle with each serving with 1 Tablespoon each chopped pecans and caramel syrup. If desired, stick a cookie into ice cream or crumble over top.

Comments (1)

  1. Very disapointed! That your recipe starts with an “ice cream” product and your toting the lower fat /calorie idea… Why not just eat the original ice cream! Or better yet why not start with your own coconut milk or almond or cream base if you prefer and make from scratch adding the pumpkin and flavoring! It’s just as much mixing!

    - B

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