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In a large bowl, combine heavy cream, condensed milk, pumpkin puree, cinnamon, ginger, and nutmeg.
Using a hand mixer on low speed, beat until mixture begins to thicken. Increase speed to medium and continue to beat until stiff peaks form.
Transfer mixture into a 9"x5" loaf pan. Cover with plastic film, lightly pressing the plastic film against the surface of the cream mixture.
Freeze for at least 6 hours or overnight. Serve frozen.