3. Return to a clean saucepan and reheat, stirring continuously until it starts to thicken. Do not let it boil or it will curdle. Remove from heat and pour into a large bowl.
4. Add pumpkin puree and whisk until smooth. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
5. Following your icecream maker's instructions, churn your mixture and freeze for at least 3 hours or until required, then serve with chopped pecans.
