Kelly and I made this yesterday, it may be fall but it's still 90+ degrees here in SoCal.
1 pint whipping cream, 1/2 cup milk, 1 cup packed brown sugar, 1 cup pumpkin puree, canned pumpkin, 1 tsp each ground ginger, cinnamon and vanilla extract, 1/4 tsp salt
Whisk all ingredients in a bowl. Pour into an ice cream maker and freeze according to instructions.
Enjoy with gingersnaps!