Pumpkin Purée (1 can)
Sweetened Condensed Milk (2 cans)
Pumpkin Pie Spice (1 Tbsp)
Bourbon Vanilla Extract (2 Tbsp)
Kosher Salt (1/2 tsp)
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).
Pie Crust (1)
with some heavy cream. Mix the
Granulated Sugar (1 tsp)
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.