Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a bowl, combine 1 cup of all-purpose flour, 1/2 cup of finely chopped pecans, and 1/2 cup of softened butter. Mix until crumbly and press this mixture into the bottom of a 9×13-inch baking dish to form the crust. Bake for 15-20 minutes or until golden brown, then allow to cool completely.

Step 2: Make the Cream Cheese Layer

In a mixing bowl, beat together 1 cup of powdered sugar and 1 (8 oz) block of softened cream cheese until smooth and creamy. Gently fold in 1 cup of whipped topping (like Cool Whip) until well combined. Spread this fluffy cream cheese mixture over the cooled crust.

Step 3: Prepare the Pumpkin Layer

In another bowl, mix together 2 small boxes (3.4 oz each) of instant vanilla pudding mix, 1 (15 oz) can of pumpkin puree, and 1 teaspoon of pumpkin pie spice. Gradually add 2 cups of cold milk, whisking continuously until the mixture is creamy. Pour this pumpkin mixture over the cream cheese layer and spread evenly.

Step 4: Add the Topping

Spread 1 cup of whipped topping (like Cool Whip) over the pumpkin layer to create a smooth final layer. For a nutty finish, sprinkle 1/4 cup of chopped pecans on top.

Step 5: Chill and Serve

Refrigerate the dessert for at least 2 hours before serving. This chilling time helps the flavors meld together beautifully.