In a stand mixer, using the wire whisk attachment, whip the cold heavy whipping cream and the tablespoon of vanilla until soft peaks form.

While the heavy whipping cream is being whipped, in a separate bowl, whisk together the pumpkin, sweetened condensed milk, cinnamon and ginger until thoroughly combined. Set aside.

When the whipping cream is ready, gently fold in the pumpkin mix. Continue to fold until the mix is combined.

Pour half the mixture into a large freezer safe container. Pour half of the caramel sauce on. Top with nuts. Pour the rest of the cream mixture into the container. Top with the rest of the caramel and nuts. Gently fold a few times so the caramel layers swirl through the ice cream.

Freeze for 4-6 hours or until set.