1 pint vanilla ice cream, softened
1 baked 9-inch pastry shell
1 cup mashed cooked pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups frozen whipped topping, thawed
Spread ice cream in cooled piecrust; freeze until firm.
Combine pumpkin and next 3 ingredients. Fold in whipped topping; spread over ice cream. Freeze until firm.
Remove from freezer 15 minutes before serving.
Makes 1 (9-inch) pie.