Simple Pumpkin Ice Cream Pie

• 2 (9 inch) ready-to-fill graham cracker pie crust
• 3 pints butter pecan ice cream, softened
• 1 (30 ounce) can pumpkin pie mix
• 1 (12 ounce) container frozen whipped topping, thawed

1. Freeze pie crusts and a large metal bowl for 10 minutes.
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. Divide mixture between pie crusts.
4. Freeze for two hours or until pies are hard in the center.
5. Slightly soften remaining ice cream.
6. Fold in whipped topping until marbleized effect is reached.
7. Using scoop or spatula, spread ice cream topping mixture on pies.
8. Freeze pies for 30 minutes, or wrap in an airtight container and freeze for up to one month.
9. Decorate with small candy pumpkins and holiday-colored sprinkles, if desired.

graham cracker pie crust, pecan ice cream, pumpkin pie mix, frozen whipped topping

Taken from www.food.com/recipe/simple-pumpkin-ice-cream-pie-332091 (may not work)