Ingredients

• 2 cups (480 mL) heavy cream

• 1 cup (240 mL) whole milk

• 1 cup pumpkin purée

• ¾ cup (150 g) light brown sugar, firmly packed

• 2 teaspoons ground cinnamon

• 1½ teaspoons pumpkin pie spice

• 1½ teaspoons vanilla extract

• ⅛ teaspoon salt

Directions

1. Prep your ice cream maker:
   Ensure your ice cream maker bowl is fully frozen before starting, and attach the prepared canister and dasher to your stand mixer (or setup per manufacturer instructions).

2. Mix the base:
   In a large mixing bowl, whisk together the heavy cream, milk, pumpkin purée, brown sugar, cinnamon, pumpkin pie spice, vanilla, and salt until the sugar begins to dissolve and the mixture is smooth.

3. Churn:
   Turn on your mixer so the dasher begins rotating, and slowly pour the pumpkin mixture into the canister.
   Process according to your ice cream maker’s directions, typically 20–30 minutes, until the texture resembles soft-serve.

4. Freeze:
   Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula.
   Cover tightly and freeze for at least 5 hours, or overnight for a firmer scoop.

5. Serve:
   Scoop into bowls or waffle cones and sprinkle with a dash of cinnamon or crushed gingersnaps before serving.