1. In a medium sauce pan melt 1 Tbsp butter. When melted, add your diced apples, pinch of salt and brown sugar.
2. Cook on medium-low heat until apples are soft, about 10 minutes. Set aside to cool.
3. In a mixing bowl, beat together your whipped cream and pumpkin pie spice with whisk attachment, until stiff peaks form, about 1 minute 30 seconds – two minutes.
4. Fold in your can of sweetened condensed milk.
5. When apples are cooled, fold into your whipped cream mixture.
6. Place in a freezer safe container.
7. Drizzle your caramel sauce on top of the whipped cream mixture and swirl in with a knife. You don’t want your caramel to mix in, but leave ribbons through out the ice cream.
8. Freeze for at least 6 hours.

Cinnamon Sugar Pie Crust Garnish

1. Preheat oven to 400°
2. On a round baking pan (I used my pizza pan) unroll the pre-made pie crust.
3. Brush with melted butter and sprinkle with cinnamon sugar.
4. Cut into strips or wedges using a pizza cutter, or even a cookie cutter.
5. Bake for 10 minutes until golden brown and crisp.
6. Garnish ice cream with pie crust cookies and drizzle with extra caramel.