DIY 3 Ingredient Pumpkin Pie Ice Cream

This is the easiest, creamiest pumpkin dessert you can make!  It has just the right seasoning and spice to bring you all of the comfort of the fall season. It’s like you’ve frozen Thanksgiving and then bring it all rushing back with every rich, decadent drop.  

All you need is a big tub of cool whip (I used the generic light version), 2 cans of sweetened condensed milk (I used fat free), and 1 big can of Libby’s Pumpkin Pie Mix. 

Make sure it is not just canned pumpkin.  The pumpkin pie mix has the perfect blend of cinnamon, nutmeg, ginger, and allspice already added and sweetened until it’s just right.  Mix together until smooth and a nice light orange color. Cover and freeze overnight. 

The next day you will have a big tub full of heaven! 

I luckily had an old ice cream tub that held 1 gal. & 1 pint and it filled it 3/4 full so this makes nearly a gallon!  Trust me, you’ll want to make plenty! 

  It is so smooth and creamy and easy to scoop out.  You could even add milk and top with whipped cream for a pumpkin pie milk shake!  Or put between two graham crackers for a pumpkin pie ice cream sandwich! Fill a graham cracker crust and you’ll have a nice pumpkin ice box pie.

 I’m sure you’ll find your own special way to enjoy it.

 If the fall season has you craving pumpkin, then this pumpkin pie ice cream is for you!

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