No churn pumpkin ice cream has become popular as a mix it up and throw it in the freezer recipe. Typically, these recipes combine heavy cream and sweetened condensed milk, relying on the sweetened condensed milk for sweetness and also to keep the ice cream from crystallizing. I find that the sweetened condensed milk transforms ice cream into a soft serve type product - it works, for sure. But you do lose some of the flavor and texture that we love in a true churned ice cream. If you'd like to make your ice cream this way, combine heavy cream, sweetened condensed milk, pumpkin puree, and spices and then freeze in a tub until set. The ice cream will not hold up to melting as well. You can alternately try one of the more tradition, albeit labor intensive, methods discussed above.