Ingredients:
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ cup pumpkin puree
Directions:
Whisk together cream, milk, sugar, vanilla, pumpkin pie spice, and pumpkin puree.
Pour into an ice cream maker and churn for 25 minutes.
Transfer to a freezer-safe container and freeze for 4 hours.
Notes:
Use fresh pumpkin puree for a richer flavor.
Sprinkle cinnamon or nutmeg on top before serving.
