Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer. Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it's ready.

Fold in the sweetened condensed milk. Fold in the pumpkin puree. Add in cinnamon, nutmeg, and allspice. Fold.

Crumble the ginger snap cookies. Pour one layer of the ice cream mixer into a 9x9 pan. Add in ginger snap cookies. Add another layer of ice cream and then add ginger snap cookies. Gluten free ginger snap cookies can be found and used in place of the others to make this recipe gluten free.

Freeze in the pan overnight. Serve in ice cream cone or waffle cones. For gluten free serve in a bowl.