Whip the heavy cream to stiff peaks, about 3 to 4 minutes.

Stir the pumpkin purée, sweetened condensed milk, pumpkin pie spice, vanilla, and salt until smooth.

Fold the whipped cream into the pumpkin mixture, then transfer to a 9x5-inch loaf pan. Press plastic wrap directly onto the surface and freeze at least 6 hours.

Let sit at room temperature 5 to 10 minutes, then scoop and serve.