1 (18.25 ounce) package nonstick baking sheets
1/2 cup butter
4 eggs, beaten
2 teaspoons pumpkin pie spice
1 (1 ounce) package instant vanilla pudding mix
1 cup pumpkin seeds
1/2 cup confectioners' sugar
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Place sheet of waxed paper side down into the bottom of a 9 inch pie pan. Place the rolled out pie pan on a baking sheet. Sprinkle the butter flat on the parchment so that it doesn't stick.
Melt sugar and pumpkin pie spice in large saucepan over medium heat. Mix thoroughly. Stir in pumpkin pie spice, pudding mix, pumpkin seeds, confectioners' sugar, corn syrup, vanilla, pecans, and pumpkin pie filling. Mix until just blended. Pour mixture into pie pan.
Bake in preheated oven for 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into desired shape. Serve warm.