Rum-Sauced Pumpkin Ice Cream Pie

Directions

For crust, combine crushed crackers, melted margarine, and granulated sugar; toss to mix well.

Spread evenly into a 9-inch pie plate, pressing onto the bottom and up the sides to form a firm, even crust.

Chill about 1 hour or freeze 20 minutes, or until firm.

Meanwhile, for rum sauce, mix brown sugar and cornstarch in a small saucepan.

Stir in water.

Stir in evaporated milk and corn syrup.

Cook and stir over medium heat until thickened and bubbly (mixture may appear curdled).

Cook and stir 2 minutes more.

Remove from heat; stir in the 1 tablespoon margarine or butter and the rum.

Set aside to cool. Stir together pumpkin and pumpkin pie spice in a large mixing bowl.

Fold in ice cream and the 4-ounce container thawed whipped topping.

Pour half of the pumpkin mixture into prepared crust.

Reserve 2 tablespoons sauce for top of pie.

Pour remaining sauce evenly over pumpkin layer, marbling slightly.

Top with remaining pumpkin mixture.

Drizzle with reserved sauce.

Cover and freeze at least 4 hours or until firm.

To serve, let stand at room temperature for 15 to 30 minutes.

Dollop with whipped topping and sprinkle with chopped pecans.

Makes 8 servings.