1 Pet Ritz Deep Dish pie crust shell, baked
1 pt. vanilla ice cream, softened
1 (16 oz.) can pumpkin
1 1/2 c. sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla
1 (8 oz.) container La Creme Whipped Topping with Real Cream, thawed
1/2 c. pecans

Spread ice cream over bottom of pie shell; freeze. In medium bowl combine pumpkin, sugar, pumpkin pie spice and vanilla; mix well. Fold 2 cups La Creme whipped topping into pumpkin mixture. Pour over ice cream. Cover with Saran Wrap and freeze until firm, at least 4 hours or overnight. Allow pie to defrost 10 to 15 minutes before slicing. Garnish with remaining La Creme whipped topping and pecans. Serves 8.