Easy Pumpkin Ice Cream

1 quart sweetened mimiccreme
1 (15 oz) can pumpkin
1/4 cup maple syrup
1 tbs bourbon
2 tsp saigon cinnamon
1 1/2 tsp ginger
1/2 tsp fresh grated nutmeg
1/2 tsp salt

Combine all the ingredients in a blender and blend until smooth. Strain mixture through a fine mesh strainer. Chill until cold. Freeze in an ice cream maker according to manufacturers instructions. Transfer ice cream to a container and freeze at least 2-3 hours until solid. Because of the large amount of pumpkin this ice cream freezes quite hard. To make sure it is soft and creamy let it sit at room temperature for a little while before serving.