1 1/2 c. flour
3/4 c. butter
1/2 c. brown sugar
1/2 c. chopped walnuts
2 pkg. instant vanilla pudding
1 1/3 c. milk
1/4 tsp. cloves
Lg. container Cool Whip
2 c. pumpkin
1/2 tsp. ginger
1 tsp cinnamon
3/4 tsp. salt
1/4 tsp. nutmeg
1 tsp. pumpkin pie spice

Mix flour, butter, sugar and nuts and spread in a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Crush while still warm, saving 3/4 cup for topping.

Mix pudding and milk; fold in 2 cups Cool Whip. Mix pumpkin with all the spices and fold into the Cool Whip mixture, mixing well. Spread over the pan mixture. Chill 1 hour and top with the extra Cool Whip and crumbs.