1 3/4 c. gingersnap crumbs
1/4 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1/2 c. sugar
2 (3 1/2 oz.) pkgs. vanilla instant pudding mix
3/4 c. milk
1 (16 oz.) can pumpkin or 2 c. cooked, mashed pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1 (8 oz.) carton frozen whipped topping, thawed and divided
1/2 tsp. ground cinnamon
1/4 c. pecans, chopped, toasted

Combine gingersnap crumbs and butter; stir well. Press into a 13 x 9 x 2 inch baking pan. Combine cream cheese, eggs, and sugar; beat at medium speed of an electric mixer until smooth. Spread over crumb mixture; bake at 350 degrees 18 to 20 minutes or until set. Cool. Combine pudding mixes and milk; beat 1 1/2 minutes at medium speed of an electric mixer (mixture will be very thick). Add pumpkin, 1 teaspoon ground cinnamon, cloves, and nutmeg; beat until smooth. Fold in 1 cup whipped topping; chill at least 1 hour. Fold 1/2 teaspoon cinnamon into remaining whipped topping; spread over pumpkin layer. Sprinkle with pecans. Cover and chill until serving time. Yield: 15 servings.