Put 12 Golden Oreo's in a large Ziplock bag and crush them using a rolling pin.
In a large separate bowl with a hand mixer or in a stand mixer, whip the Whipping Cream until it is thick and forms peaks.
Add condensed milk, pumpkin, cinnamon, and nutmeg to the bowl and mix until well combined.
Fold in the crushed Golden Oreos.
Pour into a bread pan or freezer safe dish and cover with tin foil. Freeze for at least 8 hours, preferably overnight.
Notes
CAN I USE FRESH PUMPKIN PUREE INSTEAD OF CANNED PUMPKIN?
Yes, you can. Just use the same amount required in the recipe. So, ½ Cup Fresh Pumpkin Puree = ½ Cup Canned Pumpkin. The reason I use Canned Pumpkin or Fresh Pumpkin Puree in the recipe is that canned Pumpkin Puree isn't always made from 100% pumpkin. Oftentimes, they'll incorporate different types of squash, so the taste can vary a bit.
HOW LONG WILL THE PUMPKIN ICE CREAM LAST?
If the ice cream is covered well when not being eaten, the ice cream will stay fresh for about 6 weeks when stored at zero degrees Fahrenheit.