Pumpkin Chiffon Dessert

• 1 3/4 c. gingersnap crumbs
• 1/4 c. butter or margarine, melted
• 1 (8 oz.) pkg. cream cheese, softened
• 2 eggs
• 1/2 c. sugar
• 2 (3 1/2 oz.) pkg. vanilla instant pudding mix
• 3/4 c. milk
• 1 (16 oz.) can pumpkin or 2 c. mashed cooked pumpkin
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1 (8 oz.) carton frozen whipped topping, thawed and divided
• 1/2 tsp. ground cinnamon
• 1/4 c. chopped pecans, toasted

1. Combine gingersnap crumbs and butter and stir well.
2. Press into a 9 x 13 x 2-inch baking pan.
3. Combine cream cheese, eggs and sugar.
4. Beat at medium speed of an electric mixer until smooth. Spread over crumb mixture.
5. Bake at 350u0b0 for 18 to 20 minutes or until set.
6. Cool.

gingersnap crumbs, butter, cream cheese, eggs, sugar, vanilla instant pudding mix, milk, pumpkin, ground cinnamon, ground cloves, ground nutmeg, frozen whipped topping, ground cinnamon, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=750778 (may not work)