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1
For crust, combine crushed crackers, melted margarine, and granulated sugar; toss to mix well.
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2
Spread evenly into a 9-inch pie plate, pressing onto the bottom and up the sides to form a firm, even crust.
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3
Chill about 1 hour or freeze 20 minutes, or until firm.
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4
Meanwhile, for rum sauce, mix brown sugar and cornstarch in a small saucepan.
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5
Stir in water.
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6
Stir in evaporated milk and corn syrup.
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7
Cook and stir over medium heat until thickened and bubbly (mixture may appear curdled).
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8
Cook and stir 2 minutes more.
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9
Remove from heat; stir in the 1 tablespoon margarine or butter and the rum.
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10
Set aside to cool.
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11
Stir together pumpkin and pumpkin pie spice in a large mixing bowl.
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12
Fold in ice cream and the 4-ounce container thawed whipped topping.
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13
Pour half of the pumpkin mixture into prepared crust.
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14
Reserve 2 tablespoons sauce for top of pie.
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15
Pour remaining sauce evenly over pumpkin layer, marbling slightly.
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16
Top with remaining pumpkin mixture.
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17
Drizzle with reserved sauce.
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18
Cover and freeze at least 4 hours or until firm.
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19
To serve, let stand at room temperature for 15 to 30 minutes.
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20
Dollop with whipped topping and sprinkle with chopped pecans.
