To make your pumpkin ice cream, add the heavy cream and brown sugar to a large saucepan, whisking to combine.

Heat over medium low heat until bubbles begin to form around the edges and the mixture is just steaming.

While waiting for the milk mixture to heat, add the egg yolks, pumpkin pie spice, salt, and vanilla extract to a bowl, whisking to combine.

Once the milk mixture is warm, spoon out 1/2 cup of the warm milk mixture and gradually add it to your egg-sugar mixture, whisking to combine.

Pour the egg mixture into the remaining milk mixture over medium-low heat, whisking to combine.

Let cook over medium-low heat for 5 minutes, whisking occasionally, taking care to not let it boil.

Place a fine mesh strainer over a large bowl, and pour the mixture through the strainer, discarding any solids.

Whisk the pumpkin puree into your strained mixture.

Let cool slightly, then cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.

The next day, remove the mixture from your refrigerator.

Pour the mixture into your ice cream maker. Follow the manufacturer’s instructions to churn into ice cream; mine took about 15 minutes total.

Scoop out the mixture into a freezer safe quart-sized container.

Freeze until firm, at least 4 hours.