Ingredients

15oz can pumpkin purée

14oz can condensed milk

2 Tbls lemon juice

¼ tsp salt

1¼ cup heavy cream

3 Tbls maple syrup

⅓ tsp crushed walnuts

Method

Add pumpkin purée, condensed milk, lemon juice & salt in a blender & start to blend until smooth & all ingredients are incorporated.
In a separate bowl, start to whip the heavy cream to a whipped cream consistency
Add the purée mixture to the whipped cream & begin to fold in the pumpkin purée
Pour in the mixture into a container & drizzle in the maple syrup & walnuts. Mix the mixture in with a spoon just enough to leave swirls of the syrup & walnuts
Freeze the ice cream for a minimum of 4 hours, or overnight, & serve with favorite toppings