Clean Eating Pumpkin Spice Pecan Ice Cream

Pumpkin Spice Pecan Ice Cream


1 15 ounce can of 100% Pumpkin Puree
2 very ripe Bananas
1 tsp. Vanilla Extract
1 ½ tsp. of Pumpkin Pie Spice
¼ cup of Grade A Maple Syrup plus 2 tbsp. for pecans
2 ¼ cup of Unsweetened Almond Milk
½ cup of chopped Pecans
Pam Organic Extra Virgin Olive Oil Nonstick Spray


Blend pumpkin puree, bananas, vanilla extract, pumpkin pie spice, maple syrup and almond milk in a blender until smooth. Store in an air tight container and chill in the refrigerator for at least 4 hours. Add mixture to your frozen ice cream bowl, and turn on ice cream machine. (Should take about 15-20 minutes) While that’s going, spray a small pan with Pam on medium heat. Add pecans and toast stirring frequently. Add the 2 tbsp. of maple syrup and just a pinch of pumpkin pie spice. Stir everything together and add the pecans to the ice cream maker about 2 minutes before it’s done. Store in an air tight container and store in the freezer.


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