Pumpkin Ice Cream Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 50mins
SERVES: 24
YIELD: 2 pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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