No-Bake Pumpkin Cheesecake with Sugared Pecans

For the sugared pecans :
Heat a small skillet over medium low heat. Add sugar and cook, stirring occasionally, until melted. Add pecans and stir to coat. Cook one minute, stirring often, until pecans are toasted and fragrant.

Let cool. Once cool, you can break them up if they have stuck together.

For the crust:
Mix cracker crumbs with butter and sugar in medium bowl. Press onto the bottom and up sides of a 9-inch pie plate. Refrigerate while you prepare filling.

For the cheesecake filling:
In a large bowl, beat cream cheese with sugar. Stir in pumpkin, Cool Whip, and spices. Pour filling into the crust and spread evenly.

Refrigerate 4 hours or until firm. Serve with sugared pecans.