Prepare Your Pumpkin Base
In a large bowl, whisk together the heavy whipping cream, half and half, whole milk, pumpkin pie filling, brown sugar, granulated sugar, salt, and vanilla extract until thoroughly combined and smooth. Ensure all sugars are dissolved by stirring well. Cover the bowl and chill the mixture completely in the refrigerator for at least 2-4 hours, or preferably overnight. A cold base is crucial for optimal churning.

Churning the Creamy Pumpkin Pie Ice Cream
Once the pumpkin base is thoroughly chilled, pour the entire mixture into your ice cream maker’s frozen bowl. Follow your machine’s specific instructions and churn for about 20-25 minutes, or until the ice cream reaches the consistency of soft-serve. This process incorporates air and prevents large ice crystals, ensuring a smooth texture.

Layering in the Pie Goodness
During the last few minutes of churning, or after transferring the soft-serve consistency ice cream to a freezer-safe container, gently fold in the broken graham crackers or oatmeal cookies. These additions provide a delightful textural contrast, mimicking a pie crust.

Freezing for Ideal Texture
Transfer the soft pumpkin pie ice cream from the ice cream maker into an airtight container. Press plastic wrap directly onto the surface of the ice cream before securing the lid to prevent ice crystal formation. Place the container in the coldest part of your freezer for at least 4-6 hours, or preferably overnight, allowing it to firm up to a scoopable consistency.