1. Whisk pumpkin puree with cinnamon, nutmeg, and cloves in a mixing bowl.

2. In a separate bowl, whip the heavy cream until stiff peaks form.

3. Fold the whipped cream into the pumpkin mixture gently.

4. Stir in condensed milk and vanilla extract until smooth.

5. Fold in crushed graham crackers for pie-like texture.

6. Pour mixture into a loaf pan, cover, and freeze for 6 hours or overnight.

7. Scoop and serve topped with extra graham crackers and cinnamon.