No-Machine Pumpkin Spice Ice Cream Pie

Oh my Pumpkin Spice season!
Living in California can kind of put a damper on the ideal "sweater weather." While the leaves eventually change to their picture perfect colors, it doesn't really feel like fall. It can be rainy one day and 85 °F the next, BUT that doesn't stop us from adding the flavor of fall to everything we eat! Two words... PUMPKIN SPICE. Prepare yourself for a few spectacular words... No-Machine Pumpkin Spice Ice Cream PIE! Yes, oh yes, you read that correctly. Pumpkin Spice flavored Ice Cream, made with NO ice cream machine, in a pie. Okay, okay, there is a catch. This isn't really "ice cream" per-se; it's whipped cream with canned pumpkin and sweetened condensed milk that's been mixed and frozen.
I found the no-machine pumpkin spice ice cream on Pinterest  on Eazy Peazy Mealz but I've made a few alterations to the recipe.  (Click HERE to be directed to the original ice cream recipe).
Keep in mind this is a quick-ish version way to make this and I'll explain the more "Homemade from Scratch" as the instructions go on.

Ingredients:

Ice cream (makes about 4-6 quarts, there will be left overs after pie crust is filled)

• 3 cups of heavy cream
• 1 can (14 ounces) sweetened condensed milk
• 10 ounces canned pumpkin, not canned pumpkin 
• 2 Tbsp pumpkin pie spice.
• 1 Tbsp vanilla extract 
• 1 cup sifted powdered sugar (aka, icing sugar)

Crust

• one 9-inch pie crust
  

Caramelized Walnuts

• 1 cup walnut halves
• 1/4 cup granulated sugar
• 2 tsp butter

Chantilly Cream

•  1 cup of heavy cream
• 1/4 cup sifted powdered sugar
• 1 tsp vanilla extract

How to:

*Pre-note: The first time I made this, I didn't have to much time to make the crust from scratch, so I made the caramelized walnuts, chopped some and put them on the bottom of the store-bought crust. The 2nd time I made it,  I added the finely chopped walnuts into the graham cracker mix, before pressing into the pie pan.

1.  In a small nonstick pot or pan add walnut halves, sugar and butter.
   Leave on medium heat, stirring constantly until sugar has turned light amber brown.
   Transfer to parchment paper or silicone mat.
   
2. In a medium bowl, mix together canned pumpkin, condensed milk, sifted sugar, pumpkin pie spice and vanilla. Set aside.
   
3. In a Large bowl, whip 3 cups of heavy cream until stiff peaks form.
   
   
   
   
4. Mix the pumpkin mixture by halves into the whipped cream, mixing until just combined.
   
5. Chop walnut halves, set 2-3 tablespoons aside and put remainder on the bottom of the pie crust. 
   
6. Pour whipped pumpkin mixture into pie crust. Freeze for at least 4 hours or over night.
   
   
   
   
   
   
   
7. Presentation: Whip Cream, powdered sugar and vanilla to make cahntilly cream until stiff peaks. Transfer to piping bag with a tip and pipe shell border. Sprinkle remainder caramelized walnuts on the whipped cream.