Preheat oven to 350°. In a small bowl, mix crushed cookies and pecans; stir in butter. Press the mixutre onto the bottom and up sides of an ungreased 8 x 8 baking dish. Bake 8-10 minutes.
Cool completely on a wire rack.
In a large bowl, mix ice cream and pie filling; spread into prepared crust.
Sprinkle pumpkin pie spice on top. Freeze, covered, 8 hours or overnight.