Blend coconut milk, honey, vanilla extract, cinnamon and pumpkin puree in a blender until smooth.
Transfer the mixture to a small sauce pan over medium heat and whisk in the egg. Bring to a boil stirring occasionally.
Pour the mixture into a mixing bowl, cover and place in fridge to cool for at least an hour.
Once cool, stir in pecans and pour mixture into a bread pan and freeze for at least two hours. If you have an ice cream maker, once cool pour the mixture into the ice cream maker and follow directions for the maker.
Let sit out for 30 minutes before serving.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2016/10/31/pecan-pumpkin-ice-cream/