1 (12 oz.) whipped topping
1 c. canned pumpkin
1/2 c. packed brown sugar
1 1/4 tsp. pumpkin pie spice
1/4 c. chopped pecans

Spoon 3 cups topping into 9 inch pie plate. With back of spoon, spread and shape into a shell. Freeze until firm. Combine pumpkin, sugar and spice; mixing until well blended. Fold in remaining topping. Spoon into shell; sprinkle with pecans. Freeze until firm.