Pumpkin Pecan Slab Pie

Crust: 1 box (14.01oz) refrigerated pie crust, softened a directed on box

Pumpkin Pie Filling:	Pecan Pie Filling:
3/4 cup packed brown sugar	2/3 cup packed brown sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)	1/2 cup light corn syrup
1 ¼ cups half-and-half	3 eggs
2 eggs	2 cups chopped pecans
1 tablespoon pumpkin pie spice

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.
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.
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.
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.
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.

Thanks to Pillsbury for this recipe.