The minute October (actually September) hits, it\u2019s pumpkin everything. My Pinterest feed is flooded with pumpkin recipes and pumpkin decorating ideas. I\u2019ve also posted my fair share of pumpkin recipes\u2014pumpkin scones with pumpkin butter, and cranberry pecan pumpkin cookies. I love the flavor of pumpkin foods, especially how the spiciness of the cinnamon, nutmeg and cloves compliment the pumpkin flavor. But it\u2019s not just the flavor I love, it\u2019s the memory of fall, of the start of the holiday season. I figured I could make another pumpkin baked good this year, but I decided to try something more out of the box --- homemade pumpkin pecan praline ice cream, made without an ice cream maker. A few weeks ago, I showed how to make premium ice cream without an ice cream maker, using ice cube trays.\u00a0I used this recipe as the basis for my pumpkin pecan praline ice cream, along with a simple microwave pecan praline recipe.\u00a0I also used these tips on how to roast a pumpkin. I\u00a0decided how much pumpkin to use in the ice cream based on this recipe. Just as I had hoped, this ice cream was delicious. The only thing I would change next time is to strain the pumpkin to get out some of the water. The ice cream was still really creamy, but was slightly icier than the last time I made it. I figure, the slight iciness must be due to the water in the pumpkin. The overall flavor was phenomenal---all that pumpkin and spicy goodness to usher in fall. If you haven\u2019t tried making ice cream at home yet, you\u2019ve got to try it. It\u2019s so easy to do and tastes even better than premium store bought ice cream. The flavor combinations are endless. Pumpkin Pecan Praline Ice Cream Made without an Ice Cream Maker Ingredients: 2 cups milk 4 tsp. cornstarch 1 1\/4 cups heavy cream 2\/3 cup sugar 2 tbsp. light corn syrup 1\/4 tsp. kosher salt 3 tbsp. cream cheese, softened 1 cinnamon stick \u00bd teaspoon nutmeg 1\/8 teaspoon cloves (optional) \u00bd cup fresh roasted pumpkin, pureed (canned could work) 2\/3 cup chopped pralines Directions: Prepare an ice bath using a bowl large enough for another bowl to fit in. In a small bowl, stir together 1\/4 cup milk and cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk, cream, sugar, syrup, and salt; bring to a boil over medium-high heat. Add the spices. Cook for 4 minutes. Stir in the slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Strain the entire milk mixture to remove spice clumps amd cinnamon stick. Place cream cheese in a large bowl and pour in 1\/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Mix in the \u00bd cup of pumpkin and stir until well incorporated. Place bowl in a bowl of ice water and stir occasionally until cool, about 20 minutes. Pour mixture into ice cube trays and freeze for four hours. Combine frozen cubes of ice cream in food processor and process until smooth, about 30 seconds, scraping down sides and breaking up lumps as necessary during process. Gently fold in the pralines and mix to distribute evenly throughout the ice cream. Transfer mixture to quart container, and freeze for at least 4 more hours before serving.