Thanksgiving Pumpkin Trifle

Preheat oven to 350 degrees F.

In a large bowl, stir together oats, graham cracker crumbs, pecans, brown sugar and spices for crust. Add melted butter and stir to combine.

Spread mixture on a baking sheet, and bake in oven for 10 to 15 minutes or until pecans are toasted. Let cool.

In another bowl, beat cream cheese at medium speed with mixer until smooth. Add pumpkin and condensed milk and beat until well combined. Stir in pudding mix, milk and cinnamon and beat until mixture is smooth.

Reserve 2 T. crumb crust mixture. Layer 1/2 of remaining crumb crust mixture in the bottom of a trifle dish or large glass bowl. (You may also use wine glasses or individual dessert glasses).

Spoon 1/2 of pumpkin filling over crumb crust, and top with 1/2 of whipped topping. Repeat crumb-crust and pumpkin-filling layers, reserving remaining whipped topping.

Refrigerate for 1 hour or overnight. Just before serving, garnish trifle with remaining whipped topping and sprinkle with reserved crumb-crust mixture. Serve at once.