CRUST:

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

FILLING:

1 (8 oz.) cream cheese
1 c. powdered sugar
1 (8 oz.) tub Cool Whip

TOPPING:

2 sm. pkgs. instant vanilla pudding
1 1/3 c. milk

Mix and then add:

1 sm. can pumpkin
1/4 tsp. cinnamon
1/4 tsp. pumpkin pie spice

CRUST: Mix and press in 9 x 13 inch pan. Press up 1 inch on sides of pan. Bake at 350 degrees for about 15 minutes. Cool.

FILLING: Mix and spread in cooled crust.

TOPPING: Mix well and spread on cream cheese mixture. Top with 8 ounce tub Cool Whip. Sprinkle with chopped nuts and pumpkin pie spice.