1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
2 eggs, beaten
3/4 c. sugar
3 pkg. instant vanilla pudding
1 c. milk
2 c. pumpkin, mashed
Dash cinnamon
1 (8 oz.) Cool Whip, divided
1/2 c. chopped black walnuts

Combine first 3 ingredients. Press into a 13 x 9 x 2 inch pan. Set aside.

Combine cream cheese, eggs and sugar (3/4 cup) beat until fluffy. Spread over crust and bake at 350 degrees for 20 minutes; set aside to cool.

Combine pudding mix and milk beat 2 minutes at medium speed. Add pumpkin mixture and cinnamon. Mix well. Stir in 1 cup Cool Whip. Spread pudding mixture over cream cheese layer. Spread remaining Cool Whip over pudding layer. Top with chopped walnuts. Store in refrigerator. Cut into squares.