In a medium bowl, combine graham cracker crumbs, chopped pecans, melted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9x13 inch baking dish to create a solid crust. Chill in the refrigerator for at least 30 minutes, allowing it to set before adding the next layers.

Using a hand mixer, beat the softened cream cheese in a large bowl until smooth and creamy, about 2–3 minutes. Gradually add the powdered sugar, continuing to mix until there are no lumps. Gently fold in the thawed whipped topping until fully incorporated. Spread this cream cheese mixture evenly over the chilled crust, then return the dish to the refrigerator to set while you prepare the pumpkin layer.

In another mixing bowl, combine the pumpkin puree, instant vanilla pudding mix, and cold milk. Beat this mixture for about 2 minutes until it thickens. Add the cinnamon, ginger, nutmeg, and cloves, stirring until well blended. Layer this spiced pumpkin filling over the cream cheese layer, smoothing it out evenly with a spatula.

Spread the remaining whipped topping over the pumpkin layer. Cover the dish with plastic wrap or a lid, and refrigerate for 3-4 hours, or preferably overnight, to let all the flavors meld and achieve that delightful creamy texture.

Before serving, remove the dessert from the refrigerator. Sprinkle chopped pecans and a light dusting of ground cinnamon on top for an inviting presentation. Cut into squares and serve each piece with a spatula, letting the luscious layers shine through.