1 cup canned pumpkin
1/2 cup packed brown sugar
1 tsp pumpkin pie spice
1/4 tsp salt
2 cups frozen whipped topping, thawed
1 quart butter pecan ice cream, softened
1 9" graham cracker pie shell
2 tsp chopped pecans
Mix pumpkin, brown sugar, pie spice, whipped topping and salt in bowl until blended. Spoon ice cream into pie shell and smooth evenly to edges. Top with pumpkin mixture making swirls with back of spoon. Freeze pie uncovered at least 3 hours. To serve, let pie stand at room temp for 15 minutes. Sprinkle with nuts before serving.