Make the Crust

1. Grease a 9-inch deep dish pie pan or 10-inch regular pie pan. Set aside.
2. Combine vanilla wafer cookie crumbs and melted butter in a medium bowl and mix until combined.
3. Pour the mixture into the prepared pan and press into an even layer on the bottom and up the sides. Put the crust in the freezer while you make the filling.

Make the Filling and Assemble

1. Combine the sweetened condensed milk, pumpkin puree and spices in a large bowl. Set aside.
2. Add the heavy whipping cream to a large mixing bowl and whip on high speed until stiff peaks form.
3. Gently fold the whipped cream into the sweetened condensed milk mixture in two parts. Be careful not to deflate the whipped cream.
4. Pour the ice cream into the prepared crust and freeze at least 4-6 hours or overnight.

Finish the Pie

1. Make the whipped cream topping. Add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl and whip on high speed until stiff peaks form.
2. Pipe the whipped cream around the border of the pie. I used Ateco tip 847.
3. Garnish with additional cinnamon, if desired.
4. Store the pie well covered in the freezer until ready to serve. Best if eaten within 2 weeks.