Prep Time: 10 mins
CALORIES: 416 kcal
- Pecan halves - Butter - Heavy whipping cream - International Delight Pumpkin Pie Spice Creamer - Sweetened condensed milk - Pure pumpkin pumpkin puree - Pumpkin pie spice - Salt
cook time: 5 mins
Melt butter in a medium saucepan over medium heat. Add pecans and cook for 4-5 minutes, stirring frequently, just until pecans are lightly browned and fragrant.
Remove pecans from butter and set aside to cool. Reserve butter. Whip heavy whipping cream until peaks form. Gently add creamer and continue mixing until combined.
Fold in sweetened condensed milk, cooled butter, and pumpkin. Mix in pumpkin pie spice and salt. Transfer half of mixture to a freezer-safe container that has a lid.
Sprinkle half of the cooled pecans and drizzle half of caramel topping on top of ice cream mixture. Use a knife to swirl into ice cream.