Simple Pumpkin Ice Cream Pie

1. 1

   Freeze pie crusts and a large metal bowl for 10 minutes.

2. 2

   Scrape 2 pints of the ice cream, pie mix and one-third of frozen whipping topping into the chilled bowl; mix until blended (a potato masher works well).

3. 3

   Divide mixture between pie crusts.

4. 4

   Freeze for two hours or until pies are hard in the center.

5. 5

   Slightly soften remaining ice cream.

6. 6

   Fold in whipped topping until marbleized effect is reached.

7. 7

   Using scoop or spatula, spread ice cream topping mixture on pies.

8. 8

   Freeze pies for 30 minutes, or wrap in an airtight container and freeze for up to one month.

9. 9

   Decorate with small candy pumpkins and holiday-colored sprinkles, if desired.

No nutritional information available.

No additional tips available.