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 2 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 3 minutes.
Dollop with whipped topping and sprinkle with chopped pecans.
Makes 8 servings.
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