CRUST:
1/2 cup butter, softened
1 cup all-purpose flour, sifted
3 (3 ounce) packages instant vanilla pudding mix
1/4 cup cinnamon and nutmeg
1 3/4 cups fresh pumpkin puree
4 eggs
1 teaspoon baking soda
1/2 cup white sugar
3 cups milk
1/2 cup lemon juice
1 (10 ounce) package vanilla flavored Jell-O
1 (16 ounce) can crushed pineapple with juice
1/4 cup lemon zest
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: Melt butter in large skillet or saucepan. Cook over medium heat, stirring constantly, until mixture reaches desired consistency. Mix flour and cream cheese with electric mixer or hands until smooth. Stir in butter. Cook 10 minutes, scraping bowl frequently. Mix pumpkin, eggs, baking soda and sugar; beat into mixture. Stir in milk and lemon juice. Beat into cream cheese mixture until well blended. Stir in gelatin.
Pour mixture into crust or order 4 layers if you wish. Drizzle mixture with sprinkles or lemon jell-o. Remove plastic wrapping from plastic container; cool completely. Refrigerate 1 hour before serving.