3 large eggs
1 3/4 cups (15-ounce can) solid pack pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 1/2 pints (3 cups) vanilla ice cream
2 unbaked 9-inch frozen pie shells (not deep dish)

Preheat oven to 425. Remove ice cream from freezer and place near warm oven to soften. In a medium mixing bowl, beat eggs slightly. Stir in pumpkin. Stir in sugar, salt and pumpkin pie spice. If ice cream is still hard, place ice cream in microwave-safe bowl and microwave for 30 seconds on high setting. Add ice cream to pumpkin mixture and stir until ice cream is fully melted and batter is smooth. Pour into prepared pie shells. Bake pies at 425 for 15 minutes. Reduce oven temperature to 350 and bake for 30 minutes more. Cool on wire racks for 2 hours and chill before serving.

- From California