Ice Cream Pumpkin Pie

Directions

1. 1

   Combine sweetened condensed milk, pumpkin purée, pumpkin pie spice and vanilla in a chilled bowl. Set aside.

2. 2

   Use a hand or stand mixer to whip the heavy cream until stiff peaks form.

3. 3

   Gently fold pumpkin mixture into the whipped cream.

4. 4

   Pour into a graham cracker crust, cover and freeze for at least 5 hours or over night.

5. 5

   Remove from freezer to slightly thaw 10-15 minutes before serving.