Freeze pie crusts and a large metal bowl 10 minutes.
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.
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.
Calories 203 Fat 8g Saturated fat 4g Cholesterol 19mg
Sodium 199mg Carbohydrate 30g Fiber 4g
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Campbell's
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