Pumpkin Pie Ice Cream for 8 Servings

Instructions:

1. Place the pumpkin puree, pumpkin pie spice, salt, and 2 tablespoons of maple syrup in a small saucepan over medium heat. Stir constantly for 5–8 minutes until the mixture thickens slightly and smells fragrant. Remove from heat and let cool completely to room temperature.
2. In a chilled mixing bowl, whisk the heavy cream, remaining maple syrup, Greek yogurt, and vanilla extract. Beat until the mixture is smooth and slightly thickened, but do not whip into stiff peaks.
3. Fold the cooled pumpkin mixture into the cream mixture until the color is a uniform orange.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. (If using a Ninja Creami, freeze in the pint container for 24 hours before processing on the Ice Cream or Lite Ice Cream setting).
5. During the last 2 minutes of churning, or after the first spin in a Creami, gently fold in the crushed Biscoff cookies until distributed.