Pumpkin Lust Cake

I have to say I am totally addicted to anything pumpkin right now.  The holidays bring out all sorts of great flavors and pumpkin is one of my all time fav's!  This recipe struck me not only because it's pumpkin but it has the word LUST in it...um...who wouldn't wanna eat a big ol' bowl of lust?

1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar 
1 (8oz) package of cream chees, soft 
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 ozz container) 
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding  
3 cup cold milk
Nutmeg for sprinkling

For the crust:

1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish.  Bake at 375 for 10-15 minutes.  Let cool completely.

For the Cream Cheese Layer:

1.  Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth.  Spread over crust. 

For the Pumpkin Layer:

1.  Mix pudding mixes with cold milk, whisking for several minutes.  Set it in the fridge for 5-10 minutes to let it thicken.  Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.

Syndy's commentary:  here's the deal.  I copied this recipe from someone else but could not get the link to load right so don't sue me if it was you and you're mad that I stole your recipe because I tried!  

I changed a few things, first I used 1/2 pecans and 1/2 almonds for the crust and it was great.  I only did this because I had almonds on hand and not very many pecans in the bag.  I also put a couple of tablespoons of the pumpkin pudding in the cream cheese layer and it was a good addition.  That means if you are going to do that you need to by 3 packages of pudding.  

ok, gotta go buy more pumpkin pudding before the holidays are over and it's GONE!!