Ingredients

• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 quart vanilla ice cream, softened
• 2 (9 inch) prepared graham cracker crusts

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Instructions

1. In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.