PART I:

1 1/2 c. flour
1 1/2 sticks butter

Mix well; bake at 350 degrees for 20 minutes. Cool completely.

PART II:

8 oz. cream cheese
1 c. powdered sugar
1/2 of 12 oz. Cool Whip

Mix well. Put on baked crust.

PART III:

1 (16 oz.) can pumpkin
2 sm. pkg. instant vanilla pudding
1 1/2 c. milk

Mix pudding and milk well, then add to pumpkin. Combine items in Part III with the rest of the Cool Whip and add 1 teaspoon pumpkin pie spice. Spread on top of second layer. Use 9x13 inch pan.