This “no bake” recipe makes two pies!
As a time saver, purchase two ready-made graham cracker crusts. If you prepare your own from scratch, the addition of crushed walnuts into the crust adds another layer of flavor. Freshly made graham cracker crusts should be baked according to package instructions and cooled prior to filling.
Combine sugar, pumpkin, pumpkin pie spice and salt in a large mixing bowl. With a hand or stand mixer, add 1 quart of slightly softened gelato and 1 cup whipped topping. Mix thoroughly, but do not over beat. (This process can all be done by hand but will take a little longer).
Pour into pie shells and freeze until ready to serve. Pies can be made a week or two ahead of time providing they have been covered well prior to going into the freezer.
When serving, drizzle with caramel sauce.