1 cup whole milk
2 cups heavy cream
1 cup pureed canned pumpkin
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 - 14 ounce bag Stauffer’s Snaps Ginger Snap Cookies (crumbled into small pieces by placing into ziplock gallon size freezer bag and gently tap with a rolling pin until all cookies are crumbled into 1/4 to 1/2 pieces)
Mix all ingredients except for the gingersnap cookies in a blender until all ingredients are combined and mixture is smooth (be careful not to over mix, or the whip cream in the mixture will become thick and difficult to get out of blender).
Pour into prepared ice cream maker (follow your particular ice cream maker’s instructions) and turn it on until mixture starts to thicken and looks like soft serve ice cream.
Add in crumbled gingersnaps.
Run ice cream maker until all ginger snap bits are mixed through, then scoop into freezer safe container with lid and freeze for at least 4 hours. When ready to serve, scoop into serving bowls. Enjoy!