• 1 bag (12 oz.) Steamfresh® Asparagus, Gold & White Corn, Baby Carrots, cooked according to package directions
• 1 bag (12 oz.) Steamfresh® Broccoli Florets, cooked according to package directions
• 1 box (14 oz.) refrigerated pie crust (2, 9-inch crusts)
• 2 cups prepared canned pumpkin
• 1/4 cup prepared ranch dressing
• 1 cup shredded cheese

1. Preheat oven to 425°.

2. Press pie crusts into bottom and up sides of 2 (10-inch) round tart pans.  Bake 8 minutes or until golden brown.

3. In medium bowl, combine pumpkin with ranch dressing. 

4. Evenly spread pumpkin mixture on prepared pie crusts. Top each evenly with cooked vegetables and sprinkle with cheese. Bake 12 minutes or until crust is golden brown. Serve, if desired, with additional ranch dressing.