Pumpkin and Pecan Ice Cream

Yes, you read that right! Pumpkin and Pecan ice-cream. I love pumpkins and add them to lots of different dishes. Pumpkin and pecan is the perfect combo for this seasonal ice-cream. It’s so easy to make and deliciously refreshing as a go to dessert. Pumpkin puree can be picked up in a tin/jar in the supermarket.



Cooks in Minutes


  • 6 tbsp. pumpkin puree
  • 3 bananas sliced and frozen (zip lock bags are handy here!)
  • 5 tbsp. maple syrup
  • 100g pecans
  • 1 tsp. vanilla extract


  1. Place pecans and 1 tbsp of maple syrup in a bowl and stir to combine and lightly coat the pecans in the syrup.
  2. You can toast them in the oven for 12 minutes at 180°C (tossing a couple of times throughout the 12 minutes). Or toast in a frying pan over a high heat for 3-4 minutes.
  3. Set to one side and break into pieces (try not to eat too many of them during this process).
  4. In a food processor add the frozen banana, pumpkin puree and the rest of the maple syrup and vanilla.
  5. Blend until smooth.
  6. Stir in the nuts! Serve now as a soft serve style ice cream (which is mega). Or pour into a stainless steel tin and place into the freezer for at least 3 hours to set more firmly. Store in the freezer for up to 7 days.
  7. When you are ready to eat, remove from the freezer and leave for approx. 15 minutes before serving to let soften just a tad.