In a large bowl, mix together the pumpkin purée with the cinnamon, ginger, nutmeg, turmeric and vanilla extract.
Add the sweetened condensed milk. Combine with an electric hand mixer until it is smooth.
In a separate large bowl, whip the heavy cream with the electric mixer on medium-high speed until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture until smooth.
Pour the mixture into a loaf pan. Cover with a piece of wax paper, making sure it is touching the ice cream.
Place in the freezer for 6 to 7 hours, until solid.
To serve, let the ice cream sit for about 5 minutes at room temperature to make it easier to scoop out. Scoop into bowls and serve with the extra whipped cream and Halloween sprinkles and decorations.