INGREDIENTS Two 6-oz ready-to-fill graham cracker crusts 4 pt rum raisin ice cream 1 can (30 oz) pumpkin pie mix PREPARATION 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.