1 pkg. refrigerated pie crusts (2 crust)
1/4 c. plus 1 tbsp. crushed pecans
1 egg
2 tbsp. sugar
1 can (15 oz.) solid pack pumpkin
1-8 oz. cool whip
1 pkg. (3.4 oz.) Cheesecake instant puddling and pie filling
1 tsp. pumpkin pie spice
additional pecan halves optional

Preheat oven to 375°F F. Let pie crusts stand at room temperature 15 minutes. Lightly sprinkle large round stone with flour. Gently unfold one pie crust onto center of baking stone. Lightly brush with water using a pastry brush. Sprinkle 1/4 c. pecans over crust. Unfold second crust and place over first crust, matching edges and pressing lightly to seal. Roll crusts out together to the edge of baking stone. Fold edges of crust 1/2 inch toward center, Forming an even border, press to seal seam. Prick the entire crust with a fork. Lightly beat egg and spread over crust. Sprinkle sugar evenly over crust.

Bake 20 to 25 minutes or until golden brown. Remove to cooling rack. Cool 15 minutes. Carefully slide crust onto round platter; cool completely.

Meanwhile, for filling, combine pumpkin, half of the cool whip, pudding mix and pie spice. Whisk until smooth with a wire whisk (mixture will be thick). Spread filling evenly over crust.

Pipe 3 horizontal rows of topping across surface of filling, followed by 3 diagonal rows, forming a lattice pattern. Pipe a decorative border along edge of filling. Sprinkle remaining pecans over topping, if desired arrange additional pecan halves around edge of pastry. Cut into wedges and serve.