1/4 cup pumpkin puree (not pie filling - just pure pumpkin)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Dash of cloves
Instructions
Whip the cream in a mixer or blender until stiff peaks form. With the mixer or blender set to low, drizzle in the condensed milk. Stir in the remaining ingredients.
Pour into a freezer proof bowl and freeze 4 hours or overnight before serving.
Originally Submitted
6/11/2013
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