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Pumpkin Ice Cream Pie

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

1. Spread ice cream in cooled piecrust; freeze until firm.
2. Combine pumpkin and next 3 ingredients. Fold in whipped topping; spread over ice cream. Freeze until firm.
3. Remove from freezer 15 minutes before serving.

Makes 1 (9-inch) pie.