Pumpkin Ice Cream Pie

This sounds really good with the rum raisin ice cream. Time is so long because of freezing but I swear it's super simple to make. I found this in the October 4, 2005 issue of Woman's Day. I'm mainly posting so I don't lose it. Enjoy.

• Ready In: 2 hrs 50 mins
• Serves: 24
• Yields: 2 pies

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)

Directions

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.