Pumpkin Ice Cream Pie & Vanilla Whipped Cream

Ingredients:

Pumpkin Ice Cream Pie with Vanilla Whipped Cream and a Maple Syrup Drizzle

- 2 cup heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 12 oz pumpkin pie filling
- 1 Graham cracker crust
- 1 additional cup heavy cream
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- maple syrup

Combine cream, milk and sugar, whisk until combined.

Add pumpkin pie filling to the cream mixture.

Add to ice cream maker, churn 20-25 minutes.

Step 1:

Spoon pumpkin pie ice cream into the graham cracker crust, smooth out and freeze for at least 3 hours.

Step 2:

Smooth out the pumpkin ice cream:

Step 3:

Whip cream with sugar and vanilla until stiff peaks are formed.

Once the pumpkin ice cream pie is frozen, cut into 8ths and top with whipped cream and maple syrup.