CRUST:                                           
50 Ritz crackers, crushed
3/4 cup sugar
1 1/2 sticks melted butter

FILLING:
2 cups canned pumpkin
2 pkg. instant vanilla pudding
1 cup milk
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. cinnamon
1 tsp. pumpkin pie spice
Whipped cream

1. Mix crust ingredients and press into 9x13' pan.
2. Combine pudding and milk, beat until thick.
3. Stir in pumpkin and spices, spoon on crumb mixture.
4. Top with whipped cream. Refrigerate.
5. Sprinkle nuts on top before serving.