In a large bowl, with a mesh strainer set on top, add 1 1/2 cup heavy cream. Set aside.

In a small saucepan over medium heat, combine remaining 1/2 cup heavy cream with whole milk, sugar, pumpkin, vanilla, salt and spices. Stir well to combine and dissolve sugar. When mixture begins to steam, slowly drizzle 1 cup hot liquid into egg yolks while whisking continuously. Transfer mixture back into saucepan. Continue cooking over medium heat until mixture coats the back of a wooden spoon or spatula. Pour through mesh strainer into reserved heavy cream. Continue stirring, cooling over an ice bath to room temperature. Cover and transfer to refrigerator until thoroughly chilled, 4-6 hours or overnight.

Churn ice cream according to manufacturer's directions. Add gingersnap cookie pieces in last 5-10 minutes of churning. Transfer mixture to a freezer safe container. Freeze until solid.