Place a large mixing bowl in the freezer for 10 minutes to chill.
Once the bowl has chilled, remove the canned coconut milk from the fridge (do not tip or shake it). Scoop out the coconut cream and place it in the bowl, leaving the liquid behind.
Whip the coconut cream until stiff peaks form and the consistency is similar to that of whipped cream.
Add in the condensed milk and mix until combined, then add in the pumpkin puree, vanilla extract, pumpkin spice, and salt, scraping down the sides of the bowl frequently. Mix until incorporated.
Place the mixture into an ice cream container or other airtight container. Freeze for 6-8 hours or overnight.
Let the ice cream soften in the fridge or at room temperature for 15-25 minutes before serving.