Sugar-Free Pumpkin Spice

Steps

1. Whisk 120 g unsweetened pumpkin purée120 ml unsweetened pumpkin purée½ cup unsweetened pumpkin purée180 g unsweetened pumpkin purée170 ml unsweetened pumpkin purée¾ cup unsweetened pumpkin purée, 65 g sugar-free sweetener80 ml sugar-free sweetener⅓ cup allulose or a 1:1 granulated sweetener100 g sugar-free sweetener120 ml sugar-free sweetener½ cup allulose or a 1:1 granulated sweetener, 1½ tsp pumpkin pie spice1½ tsp pumpkin pie spice1½ tsp pumpkin pie spice2¼ tsp pumpkin pie spice2¼ tsp pumpkin pie spice2¼ tsp pumpkin pie spice, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a large bowl until smooth.
2. Slowly whisk in 160 ml whipping cream160 ml whipping cream⅔ cup heavy cream240 ml whipping cream240 ml whipping cream1 cup heavy cream and 120 ml whole milk120 ml whole milk½ cup whole milk180 ml whole milk180 ml whole milk¾ cup whole milk until the sweetener has dissolved.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
5. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Dust with a little cinnamon.