Pumpkin Ice Cream Dessert With Praline Pecans

Pumpkin Ice Cream Dessert With Homemade Praline Pecans.
If you’re ready to try something beyond pumpkin pie for Thanksgiving,
this should be it.

 

This is a very important poll.

1. Do you always stick to the traditional pumpkin pie for dessert for Thanksgiving Dinner?
   OR
2. Do you experiment with different dessert recipes every year?

Or, as Martha Stewart writes, do you add a “wild(card)” dish to your traditional menu?

We put together this abso-scrumpty-licious recipe for pumpkin ice cream dessert, and we think it’s going to be a keeper.

Well, a once-a-year around Thanksgiving keeper.

 

Pumpkin Ice Cream Dessert
with Cream Cheese Swirl and Praline Pecans

Pumpkin Ice Cream

• 14 oz. sweetened condensed milk
• 2 cups of heavy cream
• 1 cup pumpkin pie filling

Cream Cheese Swirl

• 8 ounces of cream cheese, room temperature
• 1/4 cup of white sugar
• 1 tablespoon vanilla extract

 

Gingersnap Crust

• 1.5 cups gingersnap crumbs, about 30 cookies
• 1 tbsp. butter

 

Homemade Praline Pecans

• 1/4 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 3/4 cup heavy cream
• 1/8 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 1/4 cups pecan halves, toasted at 200* for 15 minutes.

 

Pumpkin-Spice Cool Whip

• 8 oz. Cool Whip, fridge soft
• 1 tsp. pumpkin pie spice, optional

 

Instructions

1. Mix the gingersnap crumbs and butter. Press into 9×13 pan. Bake 8 to 10 minutes at 350. Cool.
2. Prepare praline pecans: Place cubed butter, sugars, baking powder and cream in a heavy saucepan. Bring to a boil. Boil rapidly for 1 minute. Turn to medium and stir only occasionally, then cook to 250* on the candy thermometer. Add pecans, salt and vanilla. Stir vigorously for 3 1/2 minutes by hand until the mixture begins to thicken. Quickly drop by tablespoon onto parchment paper. (They harden fast.) Let cool and chop coarsely. Use 1/2  to 3/4 cup in this recipe. Snack on the rest as you prepare this dessert. Then continue snacking until they’re all gone. (Yes, they are that good.)
3. In a stand mixer or with hand beaters combine heavy cream, pie filling and sweetened condensed milk until soft peaks begin to form.
4. In a separate bowl, beat cream cheese, sugar and vanilla until well mixed.
5. Spoon the pumpkin mixture over the cooled crust. Drop cream cheese mixture onto pumpkin.
6. Gently swirl the cream cheese in the ice cream.
7. Seal the container and freeze 2 hours.
8. Whisk the pumpkin pie spice into the Cool Whip. Spread on top of pumpkin ice-cream layer.
9. Freeze overnight. Remove from freezer 15 minutes before serving time.
10. Sprinkle with praline pecans just before serving.

 

More recipes you might want to try:

 

The Homemade Ice Cream Recipe You Can’t Live Without

 

Pumpkin Spice Cinnamon Rolls and More Fall Recipes

 

Fall Plus Harvest Equals Delicious Apple Desserts

 

Sharing this post on: