---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Rum-Sauced Pumpkin Ice Cream Pie
  Categories: Pies
       Yield: 8 servings
  
   1 1/4 c  Graham crackers; finely
            -crush
     1/3 c  Butter or margarine; melted
     1/4 c  Granulated sugar
     1/2 c  Brown sugar, packed
       1 tb Cornstarch
     1/4 c  Water
     1/4 c  Evaporated milk
       2 tb Light corn syrup
       1 tb Margarine or butter
       2 tb Rum
       1 c  Canned pumpkin
       1 ts Pumpkin pie spice
       1 pt Vanilla ice cream; softened
       1    4-oz. container frozen
            -nondairy
            Whipped topping; thaw
            Pecans; chop
  
     For crust, combine crushed crackers, melted margarine, and granulated
   sugar; toss to mix well. Spread evenly into a 9-inch pie plate, pressing
   onto the bottom and up the sides to form a firm, even crust. Chill about 1
   hour or freeze 20 minutes, or till firm. Meanwhile, for rum sauce, mix
   brown sugar and cornstarch in a small saucepan. Stir in water. Stir in
   evaporated milk and corn syrup. Cook and stir over medium heat till
   thickened and bubbly (mixture may appear curdled). Cook and stir 2 minutes
   more. Remove from heat; stir in the 1 tablespoon margarine or butter and
   the rum. Set aside to cool. Stir together pumpkin and pumpkin pie spice in
   a large mixing bowl. Fold in ice cream and the 4-ounce container thawed
   whipped topping. Pour half of the pumpkin mixture into prepared crust.
   Reserve 2 tablespoons sauce for top of pie. Pour remaining sauce evenly
   over pumpkin layer, marbling slightly. Top with remaining pumpkin mixture.
   Drizzle with reserved sauce. Cover and freeze at least 4 hours or till
   firm. To serve, let stand at room temperature for 15 to 30 minutes. Dollop
   with whipped topping and sprinkle with chopped pecans. Makes 8 servings.
   Source:   BH&G Special Interest Publication - Holiday Cooking, 1993 Dottie
   Cross
  
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