Prepare pumpkin by scooping 1 cup of pumpkin puree into a clean kitchen cloth or several layers of paper towels. Squeeze gently to remove excess liquid.

In a medium saucepan, whisk together 8 egg yolks and 1 cup of brown sugar until well combined and smooth.

In another saucepan, combine 1.5 cups of whole milk, reserved pumpkin puree, 2 teaspoons of cinnamon, 1.5 teaspoons of pumpkin pie spice, and a pinch of salt. Heat until simmering.

Gradually pour the warm pumpkin mixture into the egg yolk and sugar blend while stirring constantly.

Return the mixture to medium heat, stirring continuously until thickened and reaches 165°F.

Pour the custard into a container, cover with plastic wrap, let it cool at room temperature then refrigerate for at least 4 hours.

Stir in 2 cups of heavy cream and 2 teaspoons of vanilla extract, then churn in an ice cream maker according to instructions.

Serve immediately for a soft texture or transfer to an airtight container for firmer ice cream.