For the crust:

Graham cracker crumbs

Chopped pecans

Granulated sugar

Unsalted butter, melted

For the pumpkin layer:

Pumpkin purée

Instant vanilla pudding mix

Instant pumpkin spice pudding mix (or use 2 vanilla and add extra spice)

Cold milk

Ground cinnamon

Ground nutmeg

Ground ginger

Vanilla extract

For the topping:

Whipped topping (such as Cool Whip), thawed

Ground cinnamon or pumpkin pie spice for garnish

Pecan halves or chopped pecans for garnish (optional)

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Make the crust: In a medium bowl, combine graham cracker crumbs, chopped pecans, and sugar. Add melted butter and mix until the crumbs are evenly moistened. Press the mixture into the bottom of a 9×9-inch dish. Chill in the refrigerator while preparing the pumpkin layer.
Make the pumpkin layer: In a large mixing bowl, whisk together the pumpkin purée, vanilla pudding mix, pumpkin spice pudding mix, and cold milk. Whisk until thickened, about 2–3 minutes. Add cinnamon, nutmeg, ginger, and vanilla extract, then stir until smooth. Spread the pumpkin mixture evenly over the chilled crust.
Add the whipped topping: Gently spread the whipped topping over the pumpkin layer using a spatula. Garnish with a light sprinkle of cinnamon or pumpkin pie spice, and add pecan halves or chopped pecans if desired.
Chill and serve: Cover the dessert and refrigerate for at least 4 hours, or overnight, to allow the layers to set. When ready to serve, cut into squares and enjoy cold.

For extra spice, add 1–2 teaspoons of ground ginger or cloves to the pumpkin layer.

If you prefer a nut-free version, omit the pecans or swap them for crushed graham crackers.

For a dairy-free version, use dairy-free whipped topping and non-dairy milk.

Swap the graham cracker crust for vanilla wafers or ginger snap cookies for a different flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days.