Ingredients
| 1 Cup |
flour |
| 1/2 Cup |
butter, softened |
| 1/2 Cup |
pecans, chopped |
| 2 |
3-ounce packages instant vanilla pudding |
| 1 1/3 Cup |
milk |
| 1 |
8-ounce carton whipped topping, softened |
| 1 Teaspoon |
cinnamon |
| 1 Teaspoon |
pumpkin pie spice |
| 1 |
15-ounce can pumpkin or 2 cups cooked and mashed fresh pumpkin |
Instructions
Mix flour, butter and pecans together and press into a 9 x 13-inch pan. Bake at 350 degrees for 15 minutes. Cool. Combine the pudding, milk, 1/2 of the whipped topping, the spices and pumpkin. Spread mixture over cooled crust. Top with remaining whipped topping. Refrigerated for at least 4 hours or overnight.
