Pumpkin Ice Cream Pie - cooking recipe

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)

Preparation

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.