I have resisted the “let’s post pumpkin in the summer” trend with all I have in me. I never used to be a pumpkin fan until I realized that most pumpkin desserts I’d ever had suffered from an anemic amount of salt and pumpkin pie spice overload. Once I figured that out, I realized that I quite like the earthy, mellow sweetness of pumpkin. I have said it before, but I’ll say it again. My rule for most pumpkin dessert recipes I find is to double the amount of salt and half the amount of spices.
Since I’ve spent so much time–probably six weeks now–pointedly looking the other way as folks posted dozens upon dozens of pumpkiny items, I decided to go All In For Fall with this week’s ice cream. It is now officially Fall, and it feels right to start off with a bang. I bring you an ice cream that’s like two fall dessert treats in one: pumpkin pie and pecan pie. It’s like having the best Thanksgiving desserts all in one bite.