Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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. Don't mix! Fold! Once it is thoroughly combined add the toasted pecans.
  • Put in containers and freeze. Makes about 2 quarts ice cream.