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Recipe Instructions:

2 (14-ounce) cans sweetened condensed milk
2 1/4 cups pumpkin puree
3 tablespoons bourbon
1 teaspoon kosher salt
2 cups very cold heavy cream

Stick a 2-quart container (or two 1-quart containers) in the freezer.
Combine the sweetened condensed milk, pumpkin puree, bourbon, and salt in a large bowl; stir. In a separate bowl, whip the heavy cream until stiff peaks form. (I usually do this by hand, but you can use a hand mixer or standing mixer—whatever feels right.)
With a whisk or rubber spatula, gingerly fold the whipped cream into the pumpkin–condensed milk mixture. The easiest way to do this is in batches: Add some cream, fold. Add some more cream, fold. The goal is to deflate the mixture as little as possible. Err on the side of under-mixing if you’re unsure.
Transfer the mixture to the chilled containers and seal the top with plastic film. Freeze until firm, at least 6 hours.