Makes 2 dozen squares.

CRUST:

1 c. graham cracker crumbs
1/2 c. coarsely chopped pecans
1/4 c. granulated sugar
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 stick butter, melted

For crust, combine first 6 items in a large bowl. Add butter; stir until mixture is crumbly. Press into bottom of a greased 9 x 13 inch glass baking dish.

FILLING:

12 oz. cream cheese, softened
3/4 c. firmly packed brown sugar
3 eggs
3/4 c. canned pumpkin
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. ground nutmeg

Preheat oven to 350 degrees. For filling, mix cream cheese and sugar in large bowl until fluffy. Add rest of filling items and beat until well blended. Pour over crust. Bake 55 to 60 minutes or until center is set. Cool on wire rack.

TOPPING:

1 c. butter
1 c. firmly packed brown sugar
1/2 tsp. pumpkin pie spice
3/4 to 1 c. chopped pecans

Topping: Mix first 3 items in medium saucepan. Cook over medium heat while stirring constantly until sugar dissolves. Boil and cook 2 to 3 minutes or until syrup thickens. Stir in pecans. Pour over, spread over cooled filling. After cooling completely, cut into serving size pieces, cover and refrigerate until serving.