Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min.
Meanwhile, beat cream cheese and sugar with mixer until blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
Pour cream cheese mixture over crust; bake 30 min. or until centre is almost set. Cool 1 hour.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Spread over dessert; cover with remaining Cool Whip.
Refrigerate 3 hours or until firm. Sprinkle with nuts just before serving.
Kraft Kitchen Tips!
Enjoy a serving of this rich and indulgent treat on special occasions.
Dessert can be refrigerated up to 2 days before serving.
How to Use and Store Leftover Pumpkin
Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 8 g
Cholesterol 50 mg
Sodium 260 mg
Carbohydrate 22 g
Fibre 1 g
Sugars 15 g
Protein 4 g
24 servings, 1 piece (84 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.