*In a medium size bowl combine the graham cracker crumbs, butter, brown sugar, sugar, and cinnamon. Stir to combine.
Place 1-1 1/2 T crumb mixture into 4 oz glass jars. I like a lot of crumb mixture, so I add a at least 1 1/2 T of crumb mixture to my jars. Use your fingers, or a spoon to lightly pack it down. Place in the fridge to set.
In a bowl of a stand mixer using the paddle attachment, or using your hand beaters, beat the cream cheese until smooth. Then add the pumpkin, pumpkin spice, and pudding mix. Beat until ingredients are mixed in.
Add the sweetened condensed milk to the pumpkin mixture. Beat until combined.
Switch your paddle to the wire whisk attachment. Add the frozen whipped topping to the bowl. Mix until combined. I usually keep the speed on low, and it takes about 1.5-2 minutes for things to incorporate fully.
Cover the pumpkin mixture and place in the refrigerator for 30-60 minutes. 60 minutes will allow for a firmer mixture.
Remove from the fridge and spoon the pumpkin mixture on top of the graham cracker crust. Or, use a pastry bag and a 1M tip to add a fancy flare. Garnish with additional pumpkin pie spice. Place in the refrigerator until ready to serve.
*For ease and convenience you can crush the graham crackers in your food processor. Pulse until they reach a fine crumb. Add in the butter, sugar, brown sugar, and cinnamon. Pulse for 5-10 seconds. Then you're good to go. 1 1/2 cups of crushed graham cracker will require 10-11 full length graham crackers.