2 eggs, beaten
1 C canned pumpkin puree (or pumpkin pie filling)
1 C packed brown sugar (if not using pie filling)
2 tsp pumpkin spices (if not using pie filling)
1/4 tsp salt
3/4 C evaporated milk
2 C heavy cream (at least 18%, 35% if you can score it)
In mixer, lightly beat eggs before adding pie filling or puree, sugar, spices, salt and milk. Mix thoroughly in mixer.
Transfer to sauce pan and heat to a gentle boil. Remove from heat and sit sauce pan in bowl filled with cold water or ice to cool down for ten minutes. Stir in heavy cream when mixture isn’t hot anymore. If you don’t wait, the cream will curdle.
Put cooled mixture in fridge to chill for at least an hour. When ready, set up ice cream maker and turn it on. Pour the mixture into the machine according to instructions and let it freeze from 20 to 40 minutes (depending upon how heavy the cream you use is).
Transfer the mix into a freezer safe container with lid and freeze at least a half hour before serving for softer serve ice cream all the way up to 2 hours to let it set and get that nice hard yet creamy texture shown in this photo.