1 (9 inch) prepared graham cracker crust
1 1/4 cups cooked pecans
2 cups butter or margarine
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (18 ounce) can frozen whipped topping, thawed
6 eggs, beaten
1 (3 ounce) package instant vanilla pudding mix
1 teaspoon pumpkin seeds
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
1/2 teaspoon pumpkin pie spice
1 teaspoon orange zest
5 tablespoons chopped pecans
In a medium saucepan, melt butter or margarine over medium heat. Mix in brown sugar, brown sugar, vanilla extract, salt, cinnamon, nutmeg, and 1 can of whipped topping.
Bring mixture to a slow boil, stirring constantly, until mixture is thick. Remove from heat, stirring constantly, and pour into graham cracker crust.
Bake in preheated oven for 30 minutes, until golden brown and bubbly. Cool completely on wire rack.
In a small bowl, combine jelly beans with 1/4 cup of cream cheese mixture. Vary flavors to suit your taste. Serve with whipped topping.
Remove covering from graham cracker crust. Place sliced pecans on the bottom of graham cracker crust. Sprinkle whipped topping over pecans, then pour remaining cream cheese mixture over pecans. Mix thoroughly and spread cream cheese mixture over pecans.
In a large bowl, beat egg, sweetened condensed milk, margarine mixture, 1/4 cup strawberries, pumpkin and pecans together. Roll pastry into 1 inch balls, place about 4 inches apart onto parchment lined cookie sheets.
Bake in preheated oven for 20 to 22 minutes, until golden brown and tender. Serve warm or cold.