Butter Pecan Pumpkin Pie

Directions

1. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
3. Spread ice cream into crust; freeze until firm, about 2 hours.
4. In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, about 2 hours. (Pie may be frozen for up to 2 months.)
5. Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.