No-Churn Pumpkin Pie Ice Cream Sundaes

Combine Pumpkin Purée (1 can), Sweetened Condensed Milk (2 cans), Pumpkin Pie Spice (1 Tbsp), Bourbon Vanilla Extract (2 Tbsp), and Kosher Salt (1/2 tsp) in a large bowl. Whisk to combine.

In a separate bowl, whip the Heavy Cream (480 mL) until stiff peaks form. You can do this by hand or you can use a hand mixer or stand mixer.

With a whisk or spatula, gently fold the whipped cream into the pumpkin & condensed milk mixture. Doing this in batches will help the whipped cream incorporate evenly without deflating the mixture too much. Whisk until smooth.

Transfer the mixture to a freezer-proof container and seal the top with plastic film. Freeze the mixture until firm, at least 6 hours or overnight.

While the ice cream freezes, pre-heat the oven to 400 degrees F (200 degrees C).

Brush the Pie Crust (1) with some heavy cream. Mix the Granulated Sugar (1 tsp) and Ground Cinnamon (1/4 tsp) together and sprinkle the pie shell evenly with the cinnamon-sugar mixture. Bake until the crust is golden brown, 15-18 minutes. Set aside to cool.

When the pie crust has completely cooled, crumble the pie crust into pieces and reserve

Serve with a drizzle of Caramel Sauce (to taste) and the reserved pie crust pieces.