1 1/3 c. graham cracker crumbs
1 3/4 c. sugar, divided
1/2 c. melted butter
2 eggs, beaten
1 (8 oz.) pkg. cream cheese, softened
1 med. container Cool Whip
3/4 c. milk
2 (3 3/4 oz.) pkgs. instant vanilla pudding & pie filling
2 c. cooked, mashed pumpkin
Dash of ground cinnamon
Dash of ground nutmeg
Chopped pecans

Combine graham cracker crumbs, 1 cup sugar and butter; mix well. Press into 13"x9"x2" baking dish. Set aside.

Combine eggs, remaining 3/4 cup sugar and cream cheese; beat until light and fluffy. Pour over crumb crust and bake at 350 degrees for 20 minutes. Let cool.

Combine milk and pudding mix in bowl, beating well. Fold in about 1 cup Cool Whip. Spread mixture over cream cheese layer; chill. Spread remaining Cool Whip on top and garnish with pecans.