Ingredients
1 pint heavy whipping cream14 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
Pie Crust Bowls:
1 pie crust
1/4 cup milk
1/4 cup cinnamon sugar
Instructions
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.
Pie Crust Bowls:
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 minutes.
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