Crust:

• 1 pouch Krusteaz Pecan Bar Crust Mix (included in package)
• 1/4 cup (1/2 stick) butter or margarine, softened

Pumpkin Filling:

• 1 cup canned pumpkin
• 1/3 cup sugar
• 1 egg
• 3/4 teaspoon pumpkin pie spice

Pecan Topping:

• 1 pouch Pecans (included in package)
• 1 pouch Krusteaz Pecan Bar Filling Mix (included in package)
• 1/2 cup water
• 1 egg

Directions:

Preheat oven to 350 F.

Crust:

Place full pouch crust mix in medium bowl. Cut in butter or margarine with a fork or pastry blender until crumbly. Press crust mixture firmly into bottom and up sides of lightly greased 9-inch pie plate.

Bake 8-10 minutes or until edges begin to brown.

Pumpkin Filling:

In medium bowl, blend pumpkin, sugar, egg and pumpkin pie spice. Spread evenly over baked pie crust.

Pecan Topping:

Sprinkle pecans evenly over filling. Set aside. In medium bowl, whisk full pouch filling mix, water and egg until blended. Immediately after whisking, pour gently over pumpkin and pecan layer.

Bake 50-55 minutes or until center is set and top begins to brown. Cool completely.

Garnish with whipped cream and caramel sauce, if desired.