1 1/2 qt. butter pecan ice cream
1 qt. pumpkin ice cream
1/2 c. whipping cream, whipped
1/4 c. light brown sugar, packed
2 tbsp. butter
1 tbsp. water
1/2 c. chopped pecans

Thirty minutes before preparing crust, put a deep 9-inch pie pan in the freezer.

To make crust: Working quickly, line bottom and sides of frozen pan with butter pecan ice cream. Do not put ice cream on edge of pan. Build up crust 1/2 inch above edge of pan by overlapping tablespoons of ice cream. Freeze at least 2 hours. Using an ice cream scoop or tablespoon, ladle pumpkin ice cream into crust. Freeze at least 2 hours.

To make Praline Sauce: In a small saucepan over medium heat, combine brown sugar, butter, and water. Bring just to boil. Cook 1 1/2 minutes, remove from heat and stir in pecans. Cool. Spoon Praline Sauce around inside edge of crust. Mound the 1/2 cup whipped cream in center. Freeze. Let mellow 10 minutes in refrigerator before serving.

Make double amount of Praline Sauce and put between 2 layers of ice cream.