I used Libby's Pumpkin Pie Mix (I have literally had it sitting in my pantry for a year now) and soy creamer as my base ingredients. Since the pumpkin itself is already thick, I wouldn't have to do much to change the thickness. In retrospect I wish I had added some rum to the mix to make the outcome softer...but then again it would have effected the overall flavor. I'll definitely try this one again, but I think it was a great first start.
In the end my recipe went a little something like this:
2c. soy creamer
2T brown sugar
gingersnap cookies for garnish
Whisk all ingredients together and churn in ice cream maker until thick. Freeze until solid.
Tastes magnificent with gingersnap cookies to go with it....crumbled on top or used as an ice cream sandwich!