Preheat oven to 350 degrees. Line a 9x9" square pan with aluminum foil, and lightly spray with non-stick baking spray. Set aside.

To a food processor, add the graham crackers, pecans and cinnamon. Process until well crushed. Add the melted butter and pulse a few more times to combine the butter and crumbs. Pour out the crumbs into the bottom of the prepared pan. Firmly and evenly press the crumbs into the bottom of the pan. Bake the crust at 350 degrees for 10 minutes. Remove from oven and let crust cool to room temperature.

While the crust cools, prepare the cream cheese layer. Cream together the cream cheese and powdered sugar with a hand or stand mixer. In a separate bowl, dissolve the pudding mix into the milk, and whisk together until smooth. With the mixer running on low, gradually stir the pudding mixture into the cream cheese mixer. Mix these together until smooth, stopping the mixer to scrape down the sides of the bowl. Spread mixture evenly over the cooled crust. Refrigerate.

Next mix together the pumpkin layer by folding together the pumpkin, pumpkin pie spice and the first container of whipped topping. Mixture will be fluffy and smooth. Spread over the chilled cream cheese layer.

Top the pumpkin layer with the second container of whipped topping. Evenly spread over the top of the pumpkin layer. Refrigerate for at least 2 hours.

While the dessert chills, prepare the brown sugar pecans by melting 2 tbsp. of butter with 2 tbsp. of brown sugar in a skillet over medium low heat. Add the second 1/2 cup of pecans to the melted butter and brown sugar mixture. Stir the pecans to coat. Toast the pecans for 5-7 minutes, or until you smell the pecans toasting. Remove from heat and place toasted pecans on a sheet of waxed paper to cool. Once cool, chop pecans and add to the top of the whipped topping layer.

Slice and enjoy!