Chill the mixing bowl and beaters.
Whip the heavy cream until stiff peaks form.
In a separate bowl, mix together milk, pumpkin puree, sugar, and spices.
Fold the whipped cream into the pumpkin mixture.
Prepare the graham cracker crust by crushing the crackers.
Spread the crumb mixture evenly in a parchment-lined baking dish.
Spread the pumpkin ice cream mixture over the crust.
Roll the dessert tightly using the parchment paper.
Wrap the roll in plastic wrap and freeze it for at least 4 hours.
Slice and serve with caramel sauce if desired.
