Simple Pumpkin Ice Cream Pie

Directions

1. 1
   Freeze pie crusts and a large metal bowl for 10 minutes.
2. 2
   Scrape 2 pints of the ice cream, pie mix and one-third of frozen whipping topping into the chilled bowl; mix until blended (a potato masher works well).
3. 3
   Divide mixture between pie crusts.
4. 4
   Freeze for two hours or until pies are hard in the center.
5. 5
   Slightly soften remaining ice cream.
6. 6
   Fold in whipped topping until marbleized effect is reached.
7. 7
   Using scoop or spatula, spread ice cream topping mixture on pies.
8. 8
   Freeze pies for 30 minutes, or wrap in an airtight container and freeze for up to one month.
9. 9
   Decorate with small candy pumpkins and holiday-colored sprinkles, if desired.