Ingredients
  • 2 cups heavy whipping cream, chilled
  • 14 ounces sweetened condensed milk
  • 1 cup pumpkin pie pieces, chopped and chilled (with or without crust – your choice!)
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ⅛ teaspoon nutmeg
Instructions
  1. In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
  2. In a large bowl, mix together the sweetened condensed milk, pumpkin pie pieces, cinnamon, ginger, and nutmeg. Fold in the whipped cream until no white streaks remain.
  3. Place in a covered container and freeze overnight (or at least 6 hours). Eat!
Notes
Basic recipe adapted from Kevin and Amanda. Variation by me!
Recipe by Not Your Momma’s Cookie at https://notyourmommascookie.com/2012/11/easy-leftover-pumpkin-pie-ice-cream/