1 3/4 c. graham cracker crumbs
1 3/4 c. sugar, divided
1/2 c. melted butter
2 eggs, beaten
1 (8 oz.) pkg. cream cheese, softened
1 (2 oz.) pkg. whipped topping mix
3/4 c. milk
2 (3 3/4 oz.) pkg. instant vanilla pudding & pie filling
2 c. cooked, mashed pumpkin
Dash of cinnamon
Dash of nutmeg
Chopped pecans

Combine graham cracker crumbs, 1 cup sugar and butter; mix well. Press into a 13 x 9 x 2 inch baking dish; set aside.

Combine eggs, remaining 3/4 cup sugar and cream cheese; beat until light and fluffy. Pour over crumb crust and bake at 350 degrees for 20 minutes. Remove from oven and cool. Prepare whipped topping mix according to directions; set aside.

Combine milk and pudding mix in a bowl, beating well. Add pumpkin and spices; mix well. Fold in 1 cup prepared whipped topping.

Spread mixture over cream cheese layer; chill. Garnish each serving with remaining whipped topping and pecans. About 15 servings.