Place the pumpkin and maple syrup into TM bowl and chop 5 sec/speed 7.
Scrape down sides of bowl and lid and cook 8 min/100°C/speed 3.
Blend 1 min/speed 7.
Scrape down sides of bowl and lid and add all other ingredients (except the pecans), in the order listed.
Cook 8 min/80°C/speed 4. Cool custard completely before placing into the fridge for up to 12 hours.
Churn in traditional ice cream churner or freeze into blocks.
If freezing, place half the mixture into TM bowl and blend 10 sec/speed 8. Add remaining blocks and blend for up to 2 min/speed 8 with the aid of the spatula.
Serve immediately with toasted walnuts/pecans or refreeze until use.