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2 (6 ounce) ready-to-fill graham cracker pie crust 4 pints rum-raisin ice cream (Haagen-Dazs has it) 1 (30 ounce) can pumpkin pie filling (Libbey or other) 1 Freeze pie crusts and a large metal bowl 10 minutes. 2 Meanwhile, soften 2 pints ice cream at [...]
Read the recipe at food.com
