In a medium bowl, whisk together sweetened condensed milk, vanilla, pumpkin spice, salt and pumpkin puree. Set aside.

In a large bowl, beat whipped cream with an electric mixer until stiff peaks form, approximately 2 minutes. Fold approximately 1 cup of the whipped cream into the pumpkin mixture until combined. Fold the pumpkin cream mixture back into the whipped cream until well combined.

Pour the mixture into a metal loaf pan and cover with plastic wrap. Freeze for 5 hours.

When ready to serve, brew desired Nespresso espresso in a small cup. Add one large scoop of pumpkin ice cream into large coffee mugs. Pour 1 1/2 oz vodka over the each scoop of ice cream, followed by one shot each of warm espresso. Serve immediately.