Step 1

Preheat oven to 350 F degrees. Spray a 9x13 inch baking dish with cooking spray.

Step 2

Add the pecans to a food processor and pulse a couple times until the pecans are chopped. Take about 1/4 cup of the chopped pecans out of the food processor and save for sprinkling over the top.

Step 3

Add the remaining crust ingredients to the food processor and pulse a few times until combined. Press the crust mixture into the prepared baking sheet.

Step 4

Place the baking dish in the oven and bake for 20 minutes. Let cool completely before using.

Step 5

Add the cream cheese to a bowl and mix until softened. Add the icing sugar and continue mixing until smooth. Fold in the cool whip or whipped cream. Set aside.

Step 6

Prepare the vanilla pudding as per the instructions on the package. As noted I used 2 1/2 cups of milk instead of the 3 cups on the package instructions to get a firmer pudding.

Step 7

Add the canned pumpkin, pumpkin pie spice and cool whip to the pudding and fold everything in until well combined.

Step 8

Once the crust has cooled completely, spread the cream cheese mixture over the crust evenly. Next spread all of the pumpkin mixture evenly. Top with the cool whip then sprinkle with remaining chopped pecans.

Step 9

Chill in the fridge for at least 3 hours so that it sets before serving.