Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and lay the bacon slices on it in a single layer.

Sprinkle the golden monk fruit sweetener evenly over the bacon and press it on lightly. Bake for 18 to 22 minutes, until the bacon is deep golden and crisp. Watch it closely for the last 5 minutes, because allulose browns quickly.

Move the bacon to a clean sheet of parchment and let it cool completely (it crisps up as it cools). Chop it into small pieces and refrigerate until needed.

Add the pumpkin puree, heavy cream, monk fruit sweetener and pumpkin pie spice to a blender. Blend for 10 to 15 seconds, just until smooth. Don't overblend, or the cream starts to whip and thicken.

Pour the mixture into a bowl, cover and refrigerate for at least 2 hours, until very cold.

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's directions, about 15 to 20 minutes, until it's thick like soft serve.

Spoon the ice cream into a freezer-safe container and freeze for about 45 minutes, until firm but not solid. Fold in most of the chopped candied bacon, saving a little for the top.

Freeze for at least 2 more hours, until firm. Let it sit at room temperature for 5 to 10 minutes before scooping, then sprinkle with the remaining candied bacon.