Whisk together all the ingredients {except the gingersnaps} in a large bowl.

Place a sieve over another large bowl and using a wisk, press the mixture through the sieve.

If you are using homemade pumpkin puree, there may be some pulp left in the sieve {just discard it}.

Place the mixture in your ice cream maker, stir in gingersnaps, and freeze according to manufacturer’s directions. Ice cream is best when consumed within a few days.