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 (as needed) in a large bowl. Whisk to combine.

In a separate bowl, whip the Heavy Cream (2 cups) 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 Simply Organic Cinnamon, Ground (as needed) 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.