• Before getting started, make your graham cracker crumbs by placing graham crackers into a zip-loc bag, and crushing them up with a rollin pin 'til you get about 3 cups of graham cracker crumbs.

Graham Cracker Crust

• In a large bowl, mix together the graham cracker crumbs, brown sugar, and ginger.
• Add in the melted butter and mix well.
• Grease a 9x9 square pan, and press the graham cracker mixture into the bottom and up the sides of the pan. Set the crust aside.

Cream Cheese Filling

• In a large bowl, beat the cream cheese by itself 'til smooth. An electric hand mixer makes this step easier.
• Add in the powdered sugar, vanilla extract, and Cool Whip, whisking 'til the mixture is smooth and creamy.
• Spread the mixture on top of the graham cracker crust with a rubber spatula.

Pumpkin Filling

• In a large bowl, whisk together the pudding mix and milk, whisking for about 2 minutes. Then let set for 3-4 minutes.
• Once the pudding has set, add the pumpkin and pumpkin pie spice to the pudding and mix well.
• Spread the pumpkin layer on top of the cream cheese layer.

Topping

• Spread the rest of the Cool Whip evenly over the top of the pumpkin layer.
• Sprinkle the chopped pecans on top of the Cool Whip.
• Cover and chill in the fridge for at least 4 hours, or overnight if possible.
• Slice and serve. (It will be slightly goopy, but if you'd like smoother slices, you can place in the freezer for a very short time, maybe 30-45 minutes.)