In a small bowl, mix the pumpkin and vanilla together. Cover and chill for 3-8 hours.

In a heavy saucepan, add 1 1/2 cups of cream and 1/2 cup of brown sugar. Cook for about 5 min. on medium heat until bubbles form around the edges of the pan.

In the mean time, beat the egg yolks, cinnamon, ginger, salt, nutmeg and the rest of the cream (1/2 cup) and remaining brown sugar (1/4 cup). Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat and gradually add, about 1/2 cup at a time, of the hot mixture into the egg mixture. Pour the mixture now back into the pot and cook over medium heat. Stir constantly with a wooden spoon while the mixture is gently simmering. Continue to cook until coats the back of the wooden spoon, about 4-6 min. DO NOT BOIL. Strain the mixture through a fine mesh and into a bowl.

Place the bowl in a larger bowl filled with ice and water. Stir occasionally until cooled. Mix the pumpkin puree into this mixture with a whisk. Cover with plastic wrap right on top of custard. Refrigerate for 3-24 hours.

When chilled pour the custard into an ice cream machine and freeze according to manufacturer's instructions. Add the Skor bits during the last 30 seconds of churning. Stir by hand to completely incorporate. Transfer the ice cream to the freezer in an appropriate container. Cover and freeze until firm at least 3 hours or up to 3 days.