Put the heavy cream, milk, sugar, salt, cinnamon, cloves and nutmeg in a small, heavy-bottomed saucepan. Cook, uncovered, on medium-low heat, whisking occasionally until sugar is dissolved. Just before the mixture comes to a boil, remove from heat. Pour into a shallow pan or bowl and mix in the pumpkin purée. Place in refrigerator and chill for 1 – 2 hours (I covered mine with Saran wrap and left it in the fridge overnight).

When the mixture is cold, stir in the vanilla. Pour into ice cream maker and process according to manufacturer’s instructions.

Spoon ice cream into pie crusts, then place into freezer until firm (at least 2 hours). Before you eat, drizzle with hot fudge sauce. Enjoy!