Double Stuffed Pumpkin Pie

Crust:
1 cup flour
1/4 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter

Combine all ingredients and spread into a pie dish. Bake at 350 degrees for 20 minutes. Cool.

Filling:
4 oz. cream cheese, softened
1 Tbls. half and half
1 Tbls. sugar
1 1/2 cup thawed cool whip
1 cup half and half
2 (4oz.) pkgs. instant vanilla pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Add first 3 ingredients in a large bowl and stir with wire whisk until smooth. Gently Stir In cool whip and spread on top of crust. Pour rest of the half and half into bowl with vanilla pudding and beat with wire Whisk until well blended (1 or 2 minutes, Mixture will be thick). Stir pumpkin and spices into Pudding mixture and mix well. Spread this over cream cheese layer and refrigerate at least 3 hours.
* Garnish with whipped topping and nuts, if desired. Enjoy!