1. Combine heavy cream, milk, salt, vanilla, sugar and maple syrup in a medium saucepan over low heat stirring occasionally until steaming. Do not let it boil. Remove from heat.
2. Stir 1/3 cup of the hot custard into eggs, and whisk while you combine. Add another 1/3 cup while stirring. Then one more 1/3 cup. Slowly whisk the egg mixture into the rest of the custard. Heat on medium-low for 4 minutes, stirring often. Pour into a heatproof bowl fitted with a fine-mesh strainer. Add pumpkin puree and stir until cubes are melted. Refrigerate until completely chilled or overnight.
3. Churn in ice cream maker until soft-serve consistency. Eat right away or transfer to an airtight container and freeze.

Recipe Notes: Freeze your pumpkin in an ice cube tray the night before. When you add the to the hot mixture it cools down very quickly and cuts the cooling time down.