Preheat your oven to 350°.

Combine the pecans, flour, butter and salt in a food processor and pulse until combined, being careful not to chop the pecans too fine.

Press the pecan mixture into a greased deep dish pie pan and bake at 350° for 25-35 minutes. Remove from the oven and cool completely.

In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, instant pudding and milk. Beat the mixture for 3-4 minutes or until it has thickened. Add the pumpkin puree and pumpkin pie spice and beat until well combined.

Gently fold in the whipped topping until it is well incorporated. Spread in the pecan crust and refrigerate for at least 1 hour before serving.