Simple, No Churn, Pumpkin Spice Ice Cream
Place your empty loaf pan into freeze. Preheat the oven to 375 degrees. Sprinkle cinnamon and sugar into the base of shell. Blind bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble into bits.
While baking you can whisk together the pumpkin pie filling, condensed milk, pumpkin pie spice, vanilla and salt in a large bowl and set aside.
Whip the heavy cream with an electric mixer on medium-high until firm peaks form, approximately 2-3 minutes. Fold whipped cream into the condensed milk mixture with a rubber spatula, then fold the pumpkin mixture until well blended.
Pour half of the ice cream into the chilled loaf pan then add 1 1/2 cup of the pie crust over it. Top dollops of marshmallow cream.
Top with the remaining ice cream and remaining pie crust.
Cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours or up to overnight.
Serve in waffle shot glasses and drizzle Coffee whiskey (optional).
For Eyescream add Wilton Candy Eyeballs to the scoops.