1, 17.5 oz package Krusteaz Pecan Bar Mix (1 pouch each
  crust mix, pecan filling mix and pecans)
1/4 cup (1/2 stick) butter or margarine, softened
1 cup canned pumpkin
1/3 cup sugar
2 eggs
3/4 teaspoon pumpkin pie spice
1/2 cup water

Preheat oven to 350°F. 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 pan. Bake 8-10 minutes or until edges begin to brown. In medium bowl, whisk together pumpkin, sugar, 1 egg and pumpkin pie spice until blended. Spread evenly over baked pie crust. Sprinkle pecans evenly over pumpkin filling. Set aside. In medium bowl, whisk together full pouch pecan filling mix, water and 1 egg until blended. Immediately after stirring, pour gently over pumpkin and pecan layer. Bake 50-55 minutes or until center does not jiggle when lightly shaken and top begins to brown. Cool completely before cutting. Garnish with caramel sauce and fresh whipped topping, if desired.
Makes 8 servings.