Ice Cream Base:

1. 3 ½ cups cream base (heavy cream + whole milk)
2. ¾ cup brown sugar
3. ¾ cup canned pumpkin purée (not pumpkin pie filling)
4. 1 tsp vanilla extract
5. 1 tsp cinnamon
6. ½ tsp nutmeg
7. ¼ tsp ginger
8. ¼ tsp cloves
9. ¼ tsp salt

Crumble Topping:

1. ½ cup all-purpose flour
2. ¼ cup brown sugar
3. ½ tsp cinnamon
4. ¼ cup cold butter (cubed)
5. ¼ cup oats (optional, for extra texture)
6. ¼ cup chopped pecans (optional, for crunch)

Make the Crumble Topping:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix flour, brown sugar, cinnamon, and oats (if using).
3. Add cold butter cubes and use your fingers or a pastry cutter to create a crumbly texture.
4. Stir in chopped pecans (if using).
5. Spread onto a baking sheet and bake for 10–12 minutes, until golden and crisp. Let cool completely.

Prepare the Pumpkin Ice Cream Base:

1. In a mixing bowl, whisk together the pumpkin purée, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
2. Add the cream base and whisk until fully combined.
3. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Churn & Assemble:

1. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
2. Once the ice cream reaches a soft-serve consistency, gently fold in half of the crumble topping by hand.
3. Transfer to a container, layering the remaining crumble topping on top for added texture.

Freeze & Enjoy:

1. Cover and freeze for 6–8 hours or overnight until firm.
2. Scoop and serve in a cone, bowl, or topped with extra crumble for the ultimate fall treat!