1 qt. vanilla ice cream, softened
1 (16 oz.) can solid pack pumpkin
3 tbsp. maple syrup
1 c. chopped toasted pecans
For garnish: additional maple syrup and chopped pecans, whipped cream

Oil an 8 cup mold. In a large bowl beat or stir ice cream, pumpkin, and maple syrup just until blended. Fold in nuts. Pour into prepared mold. Freeze until firm. To unmold, dip briefly in hot water and invert on serving platter. Drizzle with syrup; garnish with whipped cream and nuts. Cut in 1 inch slices. Makes 12 servings.

To toast pecans, spread nuts in a shallow baking pan. Put in a preheated 350 degree oven 5-10 minutes just until lightly browned; cool.