1 1/2 sticks melted butter
1/4 c. brown sugar
1 1/2 c. flour
1 c. chopped nuts

Mix above ingredients and press into 9x13 pan. Bake 25 minutes at 350 degrees. Cool.

8 oz. cream cheese, soft
1 c. powdered sugar
1 1/2 c. Cool Whip

Mix and spread on top of cooled crust.

2 cans pumpkin
2 lg. vanilla instant pudding mixes
2 c. milk
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger

Mix and spread on top of cream cheese mixture. Put in refrigerator until set. Top with Cool Whip and sprinkle with chopped nuts. Refrigerate overnight before serving.