Pumpkin Butterscotch Pie

Ingredients 

• 2  cups graham crackers (ground fine in food processer) app.24 squares
• 1/3 cup soft unsalted Butter
• 1/2 cup plus 1/4 cup Pecans or walnuts, chopped
• 3 Tablespoons sugar or brown sugar
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• 8 oz. Cream cheese, softened
• 1 cup Powdered sugar
• 3 cups whipped topping, divided
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• 1 cup milk
• 2 sm pkgs.butterscotch instant pudding mix (sugar free)
• 1 - 15 oz can Pumpkin puree
• 1 tsp. Pumpkin spice

Instructions

1. Layer 1: Mix graham crackers , butter, sugar  and, 1/2 cup pecans together. Press into a sprayed 8×8 pan or standard pie pan.  Bake for 15 minutes at 350 degrees, then remove and let cool.
2. After crust is cool prepare the fillings in two separate bowls.
3. Layer 2: Blend cream cheese and powdered sugar.   FOLD (do not mix)  1 cup of the whipped topping then spread over cooled crust.
4. Layer 3: Mix milk, butterscotch pudding mix, canned pumpkin and, pumpkin spice thoroughly.  Taste to adjust pumpkin seasoning.   
5. FOLD (do not mix)  in 1 cup whipped topping until smooth. Spread over top of layer 2.
6. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans or, other nuts or sprinkles.
7. Let chill for 1 hour or until set.