Using an electric hand or stand mixer, begin by combining the pumpkin puree, maple syrup, sweetened condensed milk, pumpkin pie spice and vanilla. Beat until the mixture is smooth.

Stir in the walnuts.

Next, in a separate bowl, beat the heavy whipping cream until stiff peaks form, about 3 – 4 minutes.

Next, gently fold the whipped cream into the pumpkin mixture until fully combined, being careful not to over-mix.

Pour into a loaf pan or any kind of 3 quart freezer-safe container.

Cover and freeze for at least six hours or overnight.