Ice Cream Base:

1. 3 ½ cups cream base (heavy cream + whole milk)
2. ¾ cup brown sugar
3. ¾ cup canned pumpkin purée (not pumpkin pie filling)
4. 1 tsp vanilla extract
5. 1 tsp cinnamon
6. ½ tsp nutmeg
7. ¼ tsp ginger
8. ¼ tsp cloves
9. ¼ tsp salt

Pie Crust Crumbles:

1. 1 cup crushed baked pie crust (store-bought or homemade)
2. 2 Tbsp melted butter
3. 1 Tbsp sugar
4. ½ tsp cinnamon

Make the Pie Crust Crumbles:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix crushed pie crust, melted butter, sugar, and cinnamon.
3. Spread on a baking sheet and bake for 8–10 minutes, until golden and crispy.
4. Let cool completely before adding to the ice cream.

Prepare the Pumpkin Ice Cream Base:

1. In a mixing bowl, whisk together the pumpkin purée, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
2. Add the cream base and whisk until fully combined.
3. Cover and chill for at least 4 hours or overnight for a deeper flavor and smoother texture.

Churn & Assemble:

1. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
2. Once the ice cream reaches a soft-serve consistency, gently fold in pie crust crumbles by hand.

Freeze & Enjoy!

1. Transfer the churned ice cream to a container, layering in extra pie crust crumbles for added texture.
2. Cover and freeze for 6–8 hours or overnight until firm.
3. Scoop and serve topped with whipped cream, caramel drizzle, or extra pie crust pieces for the ultimate fall treat!