If you don't have the pumpkin spice blend, you can make your own by combining 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. Then just use 2 teaspoons of the blend.
Add all of the ingredients to a high-powered blender, such as a Vitamix and blend until completely smooth.
If you have an ice cream maker, then by all means, use it, as it will make this THAT MUCH creamier, but it's not necessary if you don't have one. Pour into your ice cream maker (make sure your ice cream bowl has been frozen in the freezer overnight first) and churn for 20-30 minutes until it has reached a soft serve consistency. Do not overchurn or it will get crumbly.
OR, pour into a thick container that keeps frozen goods well. I used a metal loaf pan. Cover well and freeze for a few hours until firm enough to scoop, stirring a couple of times during the process. If it freezes solid overnight, let it sit out at room temperature about 15 minutes before eating so it's nice and creamy. If you used your ice cream maker, then this magical stuff is scoop-able straight from the freezer!! Creamy heaven I tell ya.
To make the "Starbucks latte", add some whipped cream on top and drizzle some of the pumpkin spice sauce on top. I'm telling the combo of the ice cream, whipped cream and pumpkin sauce on top was totally euphoric! Although the ice cream is amazing on it's own, too.
Adapted the ice cream base from my most popular ice cream Starbucks Copycat Mocha Ice CreamNutrition per 1/2 cup: 329 calories, 17.8 g fat, 5.8 g protein, 40.5 g carbs, 1.5 g fiber, 26.5 g sugar, 102 mg sodium