Whisk the pasteurized eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about a minute more. Pour in the cream and milk and whisk to blend.
Pour about 1 cup of the cream base into another bowl. Add the pumpkin, nutmeg and cinnamon. Stir until blended. Return the pumpkin mixture to the remaining cream base and blend. Cover with plastic wrap and let chill for 2-3 hours.
Pour mixture into an ice cream maker and freeze following the manufacturer's directions.