With a mixer, beat heavy whipping cream until thick.
Pour in sweetened condensed milk, pumpkin puree, vanilla and seasonings and fold in until smooth.
Next, spoon half of the ice cream into a freezer safe container. Top with half of the pecans. Repeat layers and top with remaining pecans.
Freeze for 5-6 hours or overnight. When it is time to serve, remove the container from the freezer and let sit on the counter for 5-10 minutes before serving to soften.