2 cups heavy whipping cream (35%)
1-10oz can sweetened condensed milk
1/2 cup pumpkin puree
1 Tablespoon vanilla extract
1 teaspoon cinnamon PLUS 1 Tablespoon
1 teaspoon pumpkin pie spice
In a large bowl, whip the whipping cream on medium-low speed for 4-10 minutes until frothy peaks form.
Slowly add the condensed milk, pumpkin puree and vanilla into the whipped cream.
Fold the ingredients together, being careful not to over mix.
Add the spices, to taste, and then fold out into a lined loaf pan or cake pan.
Sprinkle additional cinnamon overtop and then run a knife in a zig-zag pattern for a nice effect.
Cover tightly with plastic wrap (or a lid), and freeze 5 hours or overnight.