Crust:

50 round rich crushed crackers
3/4 c. melted butter
1/2 c. sugar

Filling:

1 c. milk
1 tsp. cinnamon
1/4 tsp. ground nutmeg
whipped frozen topping
1 (15 oz.) pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. ginger
pecans

Make crust by mixing crackers, sugar and butter. Press into 13 x 9-inch pan. Combine pudding and milk. Stir in pumpkin and spices. Spread evenly over crumb mixture. Refrigerate at least 2 hours and then cut into squares. Spread whipped topping on pudding and add nuts.