Make the ice cream:

• Whip the whipping cream with an electric mixer until soft peaks form. Place in the fridge.
• In a separate bowl, lightly whisk the eggs, then add the sugar and vanilla extract. Beat well until the mixture thickens and forms a ribbon when lifted. Add half of the cream, the pumpkin pie spice and canned pumpkin and mix together. If you’d like the ice cream to look more pumpkin-y, add a few drops of orange food colouring. Add the remaining cream and gently fold to combine.
• Pour into a Tupperware container and seal with the lid. Place this in the freezer for 7-8 hours to chill and set.

Make the pie cups:

• Mix together the flour, salt and sugar in a food processor. Add the butter and pulse until it turns into a crumbly meal-like texture. Drizzle over the ice water and pulse until the dough sticks together when squished together. Shape the dough into a disk and wrap it in plastic wrap. Place it in the refrigerator for 1 hour until firm.
• Roll the dough out onto a floured surface until it is 1/8-inch thick. Using an 11 cm round cookie cutter, cut 6 circles from the dough and press them into a muffin tin. Place the muffin tin in the freezer for 10 minutes or until frozen.
• Bake at 400F for 20-30 minutes, or until golden. Allow the cups to cool completely in the pan, then gently remove and set aside until ready to serve.

To serve, place a scoop of ice cream into each pie cup and enjoy!