Pumpkin Chiffon Dessert - cooking recipe

Ingredients

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

Preparation

Combine gingersnap crumbs and butter and stir well.
Press into a 9 x 13 x 2-inch baking pan.
Combine cream cheese, eggs and sugar.
Beat at medium speed of an electric mixer until smooth. Spread over crumb mixture.
Bake at 350\u00b0 for 18 to 20 minutes or until set.
Cool.