Pumpkin Pecan Gingersnap Ice Cream

  • Serves

    makes 1 Quart


This recipe, from test kitchen assistant Anne-Marie White, is a great way to use up any left over pumpkin puree (fresh or canned).


  • 34 cup packed dark brown sugar
  • 12 tsp. ground cinnamon
  • 12 tsp. ground ginger
  • 14 tsp. ground cloves
  • 14 tsp. freshly grated nutmeg
  • 14 tsp. kosher salt
  • 5 egg yolks
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 2 cups heavy cream
  • 1 cup fresh or canned pumpkin puree
  • 12 cup finely chopped gingersnap cookies
  • 12 cup finely chopped pecans


Step 1

Whisk together sugar, cinnamon, ginger, cloves, nutmeg, salt, yolks, and vanilla seeds in a 4-qt. saucepan until smooth; stir in 1½ cups cream. Place over medium heat, and cook, stirring often, until thickened, about 8 minutes. Pour through a fine strainer into a bowl, and whisk in remaining cream and pumpkin until smooth. Cover with plastic wrap and refrigerate until cold. Transfer to an ice cream machine and process according to manufacturer's instructions.

Step 2

After churning, alternate layers of ice cream, gingersnap cookies, and pecans in a resealable container, cover and freeze until firm.

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