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
2 sm. pkgs. French vanilla instant pudding mix
1 c. toasted coconut or pecans
3/4 c. milk
2 c. canned pumpkin
8 oz. whipped frozen topping, thawed
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger

Combine first 3 ingredients and press into a 9 x 13 inch pan. Combine cream cheese, eggs and sugar; beat until fluffy. Spread over crust and bake at 350 degrees for 30 minutes. Combine pudding and milk; beat for 2 minutes. Add pumpkin and spices; mix well. Stir in 1 cup or more of the whipped topping; spread over mixture in pan that has cooled. Spread remaining whipped topping on top and sprinkle with coconut or chopped pecans.