Combine Pumpkin Purée (1 can), Sweetened Condensed Milk (2 can), Pumpkin Pie Spice (1 tablespoon), Bourbon Vanilla Extract (2 tablespoon), and Kosher Salt (1/2 teaspoon) in a large bowl. Whisk to combine.
In a separate bowl, whip the Heavy Cream (2 cup) until stiff peaks form. You can do this by hand or you can use a hand mixer or stand mixer.
With a whisk or spatula, gently fold the whipped cream into the pumpkin & condensed milk mixture. Doing this in batches will help the whipped cream incorporate evenly without deflating the mixture too much. Whisk until smooth.
Transfer the mixture to a freezer-proof container and seal the top with plastic film. Freeze the mixture until firm, at least 6 hours or overnight.
While the ice cream freezes, pre-heat the oven to 400 degrees F (200 degrees C).
Brush the Pie Crust (1) with some heavy cream. Mix the Granulated Sugar (1 teaspoon) and Ground Cinnamon (1/4 teaspoon) together and sprinkle the pie shell evenly with the cinnamon-sugar mixture. Bake until the crust is golden brown, 15-18 minutes. Set aside to cool.
When the pie crust has completely cooled, crumble the pie crust into pieces and reserve
Serve with a drizzle of Caramel Sauce (to taste) and the reserved pie crust pieces.