1 3/4 c. ginger snap crumbs
1/4 c. butter, melted
1 (8 oz.) pkg. cream cheese
2 eggs
1/2 c. sugar
2 (3 1/2 oz.) pkg. vanilla instant pudding mix
3/4 c. milk
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1 (8 oz.) carton Cool Whip
1/2 tsp. cinnamon
1/4 c. chopped pecans, toasted

Combine ginger snap crumbs and butter; stir well. Press into 13 x 9 baking pan.

Combine cream cheese, eggs and sugar; beat at medium speed of electric mixer until smooth. Spread over crumb mixture. Bake at 350 degrees for 18 to 20 minutes or until set. Cool.

Combine pudding mixes and milk; beat 1 1/2 minutes at medium speed of electric mixer (mixture will be very thick). Add pumpkin, 1 teaspoon cinnamon, cloves and nutmeg. Beat until smooth. Fold in 1 cup Cool Whip. Chill at least 1 hour.

Fold 1/2 teaspoon cinnamon into remaining Cool Whip. Spread over pumpkin layer. Sprinkle with pecans. Cover and chill until serving time. 15 servings.