1 2/3 c. graham crackers, crushed
1/3 c. sugar
1/2 c. butter
2 eggs, beaten
3/4 c. sugar
8 oz. pkg. cream cheese
1 pkg. reg. butterscotch pudding (not instant)
2 c. pumpkin
2 c. milk
3 eggs
1 env. unflavored gelatin
1/4 c. brown sugar
1/4 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
1 tsp. vanilla
1 tsp. burnt sugar flavoring

Mix first three ingredients and press into 9x13 pan. Mix next three ingredients and pour over crust. Bake 350 degrees for 20 minutes. Cool.

Mix remaining ingredients in large saucepan. Cook and stir until thick. Cool. Pour over cooled crust. Top with 8 ounce extra creamy Cool Whip. Refrigerate.