Preheat oven to 375 degrees.

Press both cans of crescent rolls together on a greased 15x10x1 baking pan to form the crust.

Bake crust for 13-17 min or until crust is golden brown. Let cool.

Place a plate, or I used a cooking pan lid, place over the top of the cooled crust, leaving about two inches at the top to cut out stem of pumpkin. Cut around the plate with a pizza cutter. Discard scraps (or in my case, snack on said scraps).

In a bowl, combine the cream cheese, mayonnaise, and ranch dressing mix until smooth.

Spread mixture across crust evenly.

Outline the pumpkin with the broccoli florets and fill in the stem.

Use the sliced olives as the eyes, nose, and mouth.

Fill in the rest of the pumpkin with the shaved carrots.

Cut into pieces.