can Pillsbury refrigerated Crescent Dough Sheet
can (15 oz.) pumpkin (not pumpkin pie mix) or homemade pumpkin puree'
cup whipping cream
cup packed brown sugar
cup corn syrup
tbsp. pumpkin pie spice
Heat oven to 350 deg. Line 11 X 7 inch pan with cooking parchment paper leaving about 1 to 2 inches paper hanging over sides of pan. Unroll dough in bottom of pan, press with finger's in bottom and up sides. Set aside. In a large bowl, beat remaining ingredients with whisk until smooth and well blended. Pour mixture into pan over dough. Bake on middle oven rack 45 to 50 minutes or until knife inserted in center comes out clean and center is set. Remove from oven to cooling rack. Cool completely, about 1 hour and 30 minutes. Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.