Preheat oven to 425 deg. 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 pumpkie 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 deg for 15 minutes. Reduce oven temperature to 350 deg and bake for an additional 30 minutes. Cool on wire racks for 2 hours and chill before serving.