Heat oven to 425°F. Divide dough in half. Knead 1 half until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into a round 1 1/2 inches larger than top of 9 1/2-inch deep-dish pie plate.
Carefully peel off top sheet of paper. Replace paper to cover loosely; carefully turn dough over and remove second sheet of paper. Use paper to carefully turn dough over into ungreased pie plate; remove paper. Press dough firmly against bottom and up side of plate.
Spoon pie filling into shell. Repeat kneading and rolling of second half of dough; carefully turn dough over on filling. Trim and fold edges together. Flatten edge with fork or crimp for decorative edge. Cover edge with strips of foil.
Bake 30 minutes; remove foil. Bake 10 to 20 minutes longer or until crust is golden brown. Cool 1 hour before serving.
Meanwhile, in 1-cup microwavable measuring cup, mix topping and pecans. Microwave on High 30 to 60 seconds or until warm; stir. Cut pie into 8 servings; place on individual plates. Top each with 1/4 cup ice cream; spoon caramel mixture over top.