1 3/4 graham crackers
1/4 c sugar
1/2 c or 1 stick butter
8 oz cream cheese
2 eggs
3/4 c sugar
2 pkg vanilla instant pudding mix
3/4 milk
1 can pumpkin
dash of cinnamon
dash of pumpkin pie spice
1 c cool whip
nuts
1/4 c sugar

Combine graham cracker crumbs,1/4 c sugar, and butter. Press into dish. Set aside. Combine cream cheese, eggs, 3/4 c sugar. Beat until fluffy, spread over crust.

Bake at 350 for 20 minutes. Let cool. Combine pkgs of vanilla instant pudding mix and milk. Beat for 2 minutes, then add 1 can pumpkin, a dash of cinnamon and pumpkin pie spice. Mix until well blended. Fold in 1 c of cool whip. Spread all this over baked layer after its cooled. Cover with remaining cool whip. Sprinkle with nuts and refrigerate. Will keep several days in refrigerator.