Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the flour, softened butter, and 1/2 cup of chopped pecans. Mix until crumbly.
Step 2: Press the flour mixture firmly into the bottom of a 9x13 inch baking dish. Bake for 15 minutes or until lightly golden. Remove from the oven and let the crust cool completely.
Step 3: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in 1 cup of the whipped topping.
Step 4: Spread the cream cheese mixture evenly over the cooled crust of your pumpkin delight.
Step 5: In another bowl, whisk together the instant vanilla pudding mix, cold milk, pumpkin puree, and pumpkin pie spice until thick and smooth.
Step 6: Spread the pumpkin pudding mixture over the cream cheese layer.
Step 7: Top the pumpkin delight with the remaining whipped topping. Garnish with additional chopped pecans if desired.
Step 8: Refrigerate the pumpkin delight for at least 4 hours, or overnight, to allow the layers to set properly before slicing.