Pumpkin Pie Ice Cream and Pie Crust Bowls

Thank you The Gunny Sack

 

1 pint heavy whipping cream
14 oz can sweetened condensed milk
1 cup canned pumpkin
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

1 pie crust
1/4 cup milk
1/4 cup cinnamon sugar

• Start by whipping 1 pint of heavy cream until stiff peaks form.
• Stir in a 14 ounce can of sweetened condensed milk.
• Stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger and ground cloves.
• Spread into a loaf pan and tightly cover with plastic wrap. 
• Freeze for 8 hours or overnight, until firm.
• Cut five inch circles from pie crust. 
• You can use the ready made kind or make your own using your favorite recipe. 
• Put the crusts in greased muffin tins, leaving an empty space between crusts. 
• Press them into the bottom and on the sides. 
• Prick the bottoms with a fork. 
• Brush lightly with milk and sprinkle with cinnamon and sugar. 
• Bake at 450 degrees for 8-10 mins
• Fill the pie crust bowls with the pumpkin pie ice cream.
• Top with caramel ice cream topping.