1

box (14.1 oz) Pillsbury™ Refrigerated pie crust, softened as directed on box

3/4

cup packed brown sugar

1

can (15 oz) pumpkin (not pumpkin pie mix)

1 1/4

cups half-and-half

2

eggs

1

tablespoon pumpkin pie spice

2/3

cup packed brown sugar

1/2

cup light corn syrup

3

eggs

2

cups chopped pecans

1

Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.

2

Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crust should come to top edge of pan, sealing any tears in crust.

3

In large bowl, using whisk, mix Pumpkin Pie Filling ingredients until well blended. Pour filling over crust; spread evenly. Bake 25 to 28 minutes or until filling is set.

4

Meanwhile, in medium bowl, using whisk, mix all Pecan Pie Filling ingredients except pecans until well blended. Stir in pecans. Carefully spoon over pumpkin pie filling, spreading evenly.

5

Bake 23 to 28 minutes or until deep golden brown and set in center. Cool completely in pan on cooling rack, about 1 1/2 hours. Refrigerate 1 hour before cutting into 4 rows by 4 rows. Top with whipped cream, if desired.