Melt butter in a medium sauce pan 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.

Carefully pour the last half of the ice cream mixture into container.

Top with remaining pecans and drizzle with remaining caramel topping.

Use a knife to swirl into ice cream.

Place lid on container and freeze until it reaches ice cream consistency - at least four hours.