• 24servings
  • 170minutes
  • 203calories

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Nutrition Info . . .

VitaminsA, B1, B6
MineralsZinc, Copper, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. Two 6-oz ready-to-fill graham cracker crusts

  2. 4 pt rum raisin ice cream

  3. 1 can(s) (30 oz) pumpkin pie mix

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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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