Cook the cream, sugar, and molasses in a medium saucepan over medium heat, stirring constantly, until the sugar and molasses are completely dissolved and mixed in.

In a bowl, whisk together the egg yolks and spices. Ladle about 1 cup of the hot cream mixture and pour into the egg yolks, whisking quickly to prevent it from coagulating. Once mixed, add it all back into the saucepan.

Continue to cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 to 8 minutes.

Remove from the heat and stir in the pumpkin and vanilla extract. Cut the vanilla pods open vertically and, using the tip of a paring knife, scrape out all of the vanilla beans. Stir the vanilla beans into the mixture.

Cover and refrigerate the pumpkin custard in the refrigerator overnight or until completely cool.

Pour into your ice cream maker and make the ice cream as directed in the manual OR <a href="http://measuringflower.com/how-to-make-homemade-ice-cream-without-an-ice-cream-maker/">make without an ice cream maker</a>.

Serve with some whipped cream and garnish with equal parts of pumpkin pie spice and sugar mixed together and sprinkled on top.