FOR THE BROWN BUTTER

1. Melt the butter in a skillet over medium heat. Stir occasionally at first. Once begins to bubble and comes to a boil, stir it constantly. It will start to foam. Continue stirring as you watch for it to turn a light, amber color and develop a nutty smell which should happen in about five minutes. Pour the brown butter into a heat safe bowl, making sure the scrape the bottom of the pan for all the bits. Set the butter aside and use when cool to the touch. In the meantime, continue with the recipe. 

FOR THE PUMPKIN PIE CRUMBLE

1. Preheat oven to 350 F and line a baking sheet with parchment paper.
2. In a medium bowl, use a spoon or mixer to combine the ingredients til mixture forms small clusters. Spread the mixture evenly on the baking sheet. Bake for 8-10 minutes. Remove from oven and allow to cool. 

FOR THE PUMPKIN PIE ICE CREAM

1. In a medium sized bowl, stir to combine the sweetened condensed milk, pumpkin puree, pumpkin pie spice, salt and vanilla. Set aside.
2. large bowl or bowl of an electric mixer, whip the heavy cream on high speed just until stiff peaks form.
3. Carefully fold in the sweetened condensed milk, vanilla and salt until well combined. Fold in the pumpkin pie crumbles. Pour half the mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square or round pan lined with parchment paper. Pour the room temperature brown butter evenly over top. Use a knife or skewer to make a swirl through the ice cream from one side of the pan to the other. Rotate pan and swirl one more time from top to bottom. Smooth top of the ice cream with an offset spatula. Cover with plastic wrap and aluminum foil and freeze in the coldest part of your freezer for 4-6 hours.