Pumpkin Pie Squares

Crust:

2 c. SR flour
2 sticks margarine
1/2 c. brown sugar
1 1/2 c. chopped pecans

Filling:

3, 15 oz. cans 100%% pumpkin
12 oz. can evaporated milk
14 oz. can Eaglebrand milk
1/2 c. whipped cream
3 c. splenda/sugar
1 t. salt
2 t. vanilla
2 T. pumpkin pie spice
8 eggs
1/4 c. cornstarch

Topping:

3 c. whipped cream
3/4 c. confectioners sugar
3 T. instant white pudding mix

Preheat oven to 350 degrees. Spray an 11x17 pan, (or 2, 9x13 pans). In large bowl, combine crust ingredients, except pecans, on low. Mixture will be crumbly like oatmeal. Stir in pecans. Spread into pan(s), pat down well and evenly. Bake 15 minutes. While crust is baking, combine filling ingredients. Pour over hot crust and bake 35-45 minutes until center is no longer jiggly. (If it doesn't all fit, spray another pan and pour it in, no crust needed--won't need to bake quite as long--just watch it, or freeze for another time) Remove from oven to cool. Store in refrigerator until ready to serve. When totally cool or ready to serve, beat whipped cream and powdered sugar together. Add pudding mix until thickened. Spread pudding mixture over top or top each individual piece.

**This freezes well, without topping. Place in refrigerator to thaw for one day before serving. Prepare topping and serve.

**You could easily half this recipe for 1 9x13 pan, I just hate wasting evaporated milk and condensed milk, unless I'm going to be using them for another recipe : )