Pumpkin Chiffon - cooking recipe

Ingredients

1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
2 eggs, beaten
3/4 c. sugar
2 (3 3/4 oz.) pkg. vanilla instant pudding mix
3/4 c. milk
2 c. cooked, mashed pumpkin
dash of ground cinnamon
1 (8 oz.) carton frozen whipped topping, thawed and divided
1/2 c. chopped pecans

Preparation

Combine first 3 ingredients; press into a 13 x 9 x 2-inch baking dish.
Set aside.