Graham Cracker Crumble

1. Crush the graham crackers either by hand or in a food processor (to make ⅔ cup of 60g). Then add to a bowl along with the brown sugar, cinnamon, and salt and toss to combine. Pour in the butter and stir to evenly hydrate. Set aside.

Pumpkin Marshmallow Ice Cream

1. Add the pumpkin to a paper towel and gently wring out the water. When the towel breaks, transfer to a fresh one and keep squeezing until you can’t get any more water out. For me, I went through about 4 paper towels and extracted about ¼ cup of water. If you have a cheesecloth, use that instead of the paper towels. 
2. Add the wrung pumpkin to a large bowl and whisk with the sweetened condensed milk, pumpkin pie spice, cinnamon, and salt. Set aside.
3. In a large bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese, powdered sugar, and milk powder until smooth. Scrape down the bowl and slowly pour in the heavy cream while the mixer is running on medium-low speed. Once the cream cheese starts to thin out, scrape down the bowl and pour in the remaining heavy cream along with the vanilla. Switch to high speed and whip for about 1 minute or until you reach stiff peaks. 
4. Pour half of the pumpkin mixture into the whipped cream and use a whisk to fold the two together by hand. Once roughly blended, fold in the remaining pumpkin until it’s one even consistency and color. 
5. Spread half of the ice cream into a standard pie dish (or anything of similar size). Dollop half of the marshmallow creme on top and use a kitchen torch to toast the marshmallow. Roughly swirl it in, then sprinkle with half of the graham cracker crumble.
6. Repeat this process one more time, then cover the pan and freeze overnight. The next day, allow the ice cream to thaw for about 20 minutes then scoop and serve!