Community Classics .
Edited on Nov 03, 2005

This is the perpect halloween treat.


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


Freeze pie crusts in a large metal bowl fof 10 minutes.

meanwhile, soften 2 pints ice cream at room temperature. Scarpe 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.

Makes 2 pies, 12 servings each

Not a NESTLÉ®-tested recipe.

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