½cupInternational Delight Pumpkin Pie Spice creamer
14ozsweetened condensed milk
¼cuppumpkin pie filling pure pumpkin puree
2cupsheavy cream
Caramelto drizzle (optional)
Instructions
Crust
Preheat oven to 325F.
In food processor, pulse together gingersnaps and melted butter until gingersnaps are completely crumbled and ingredients are combined.
Press into the bottom and up the sides of a 9" pie pan.
Bake on 325F for 10 minutes, then remove and allow to cool completely while you prepare the filling.
Filling
In KitchenAid or with electric mixer beat together International Delight Pumpkin Pie Spice Creamer, condensed milk, and pumpkin pie filling until completely combined. Set aside.
In separate, large bowl, beat heavy cream on high speed until stiff peaks form.
Add pumpkin spice mixture to heavy cream mixture gradually and beat on low speed until ingredients are completely combined.
Pour filling into completely cooled pie crust and drizzle with caramel (if using).
Cover with clear wrap, transfer to freezer and freeze at least 6 hours (or overnight).
Allow to thaw 5-10 minutes before cutting and serving.