A moment of silence, please. For this here ice cream.
Pumpkin Praline Ice Cream
1 pint heavy cream
1 can sweetened condensed milk
1/2 cup pumpkin
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans
1/4 cup maple syrup
1/3 cup sugar
Place the cream, sweetened condensed milk, pumpkin, pumpkin pie spice, and 2 tablespoons of the sugar into a blender. Beat until the mixture becomes slightly whippy (you can also do this with a hand mixer or stand mixer, if needed).
In a small, nonstick saucepan, heat the pecans, maple syrup, and remaining sugar together until the sugar and syrup start to thicken around the pecans. Transfer to a piece of parchment and allow to cool.
Crumble the mapled pecans on top of the cream mixture. Stir until the pecans are evenly distributed throughout. Transfer the ice cream to a bread pan (or plastic container). Cover with a large plastic bag (or plastic lid) and place in your freezer overnight.
Serve a scoop of ice cream in a small ramekin, or in a mini graham cracker crust topped with a bit of caramel sauce. Enjoy!