Ingredients:

  • 1 cup (245g) pumpkin puree
  • 2 tbsp (15g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1g) ground ginger
  • 1/4 tsp (1g) salt
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) pure vanilla extract
  • 6 pieces (approx. 60g) Biscoff cookies or Graham crackers, crushed
  • 1 tbsp (14g) unsalted butter, melted

Instructions:

  1. Place pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, ginger, and salt in a small saucepan over medium heat. Stir constantly for 5-8 minutes until the mixture thickens slightly. Remove from heat and let cool completely.
  2. In a chilled bowl, beat the heavy whipping cream on medium-high speed until soft peaks form.
  3. In a separate bowl, whisk together the cooled pumpkin concentrate, sweetened condensed milk, and vanilla extract until smooth.
  4. Gently fold the whipped cream into the pumpkin mixture using a spatula, stirring slowly to maintain air bubbles.
  5. For ice cream makers: Churn according to manufacturer directions, adding butter-coated cookie crumbs in the last 2 minutes. For no-churn: Pour into a container and freeze for 6 hours, folding in cookie crumbs after the first 4 hours of freezing.