This dreamy ice cream dessert is perfect for fall! These delicious pumpkin ice cream truffles are made with pumpkin pie ice cream coated with finely chopped toasted pecans.
Line a rimmed baking sheet with waxed paper. Using 1 ½-inch round ice cream scoop or round 1 tablespoon measuring spoon quickly scoop ice cream onto baking sheet. Freeze ice cream for 2 hours.
Place toasted and cooled pecans in a large bowl. Roll scooped ice cream into pecans, turning to coat. Repeat with remaining ice cream balls and place in freezer.
Freeze truffles overnight. If freezing longer than overnight, cover and keep frozen. Can be made up to three days in advance.