This pumpkin Ice Cream recipe tastes like a pumpkin pie filling version of homemade Ice cream, creamy & with all the right warm spices

Over a large bowl and with a whisk attachment, start beating the heavy whipping cream with a hand mixer or stand mixer, until stiff peaks form. Add the sweetened condensed milk, vanilla extract, cinnamon, all-spice, nutmeg and salt to the whipped cream, and mix until well combined. Fold in the pumpkin purée to the ice cream mixture and mix until well combined

Add mixture to a freezer-safe container and close tightly. Freeze for 8 hours or overnight You can serve it with caramel sauce, on top of a slice of pumpkin pie, with any pumpkin dessert, vanilla or chocolate cake, or just by the spoonful!

It's the perfect dessert for that time of year between summer and fall, when the weather is still not cold enough, but you're already thinking of pumpkin spice lattes and having pumpkin cravings