Pumpkin Ice Cream Pie

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• 2 (6 ounce) ready-to-fill graham cracker pie crust
• 4 pints rum-raisin ice cream (Haagen-Dazs has it)
• 1 (30 ounce) can pumpkin pie filling (Libbey or other)

Recipe

• 1 Freeze pie crusts and a large metal bowl 10 minutes.
• 2 Meanwhile, soften 2 pints ice cream at room temperature.
• 3 Scrape ice cream and pie mix into chilled bowl; mix until blended (a potato masher works well).
• 4 Divide between pie crusts. Freeze 2 hours, or until hard.
• 5 Slightly soften remaining ice cream. Using an ice cream spade or scoop, top pies with ice cream.
• 6 Freeze 30 minutes, or wrap airtight and freeze up to 1 month.
• 7 Decorate with small candy pumpkins, if desired.