Elegant Pumpkin Pie

• 1 package (14.1 ounces) refrigerated pie pastry
• 1 can (30 ounces) pumpkin pie filling
• 3/4 cup evaporated milk
• 2 large eggs, lightly beaten
• 1 carton (24.3 ounces) Philadelphia ready-to-serve cheesecake filling
• 2 cups whipped topping
• 1/8 teaspoon salt
• 1/2 cup glazed pecans

1. Unroll each sheet of pastry into a 9-in. pie plate; flute edges. In a large bowl, beat the pie filling, milk and eggs until smooth; pour into crusts. Cover edges loosely with foil.
2. Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on wire racks.
3. In a large bowl, combine the cheesecake filling, whipped topping and salt. Spread over pies; sprinkle with pecans. Refrigerate leftovers.

refrigerated pie pastry, pumpkin pie filling, milk, eggs, salt, pecans

Taken from www.tasteofhome.com/recipes/elegant-pumpkin-pie/ (may not work)