In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly moistened. Press the mixture firmly into the bottom of a 9x13-inch dish to form the crust.

In a separate bowl, whip the softened cream cheese with the powdered sugar on high speed until smooth and fluffy. Add 1 ½ cups of the whipped topping and mix on medium speed until well blended.

Spread the cheesecake mixture evenly over the crust and place the dish in the refrigerator to chill while you make the pumpkin layer.

In a clean bowl, whisk together the instant vanilla pudding mix and evaporated milk until it starts to thicken.

Add the pumpkin and pumpkin spice to the pudding mixture, and beat until fully combined.

Gently fold in ½ cup of whipped topping to keep the mixture light and airy.

Spoon and spread the pumpkin layer over the cheesecake layer.

Top the dessert with the remaining 2 cups of whipped topping, spreading it evenly over the pumpkin layer.

Sprinkle chopped pecans over the top for a little crunch and nutty flavor.

Chill the dessert in the refrigerator for at least 2 hours before serving or overnight if you want it extra set and flavorful!