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.