In a medium sized bowl, use an electric mixer to beat together the pumpkin puree, cream cheese, vanilla pudding mix, milk, maple syrup, pumpkin pie spice, allspice, and vanilla extract. Beat until combined well.
With a food processor, grind up the graham crackers until they become fine crumbs. (You can also use a large ziploc bag and a rolling pin if you don’t have a food processor)
For plating, use a small glass, or other desired “parfait container,” and add a small layer of the refrigerated pumpkin pudding mixture, followed by a small layer of the graham cracker crumbs, and lastly followed by a layer of extra creamy cool whip. Continue layering. Make sure that the last layer on the top is of the cool whip.
Once all the layers are done, top with a sprinkle of graham cracker crumbs and a dash of cinnamon (optional).
Serve and enjoy!
I used a piping bag filled with whipped topping and the pumpkin pie mixture to make it easier to fill each glass, but you can also spoon the fillings in. I used a Wilton 1M tip and piping bag for the piping.
*I used the 8-ounce (half pint) canning jars for the photos.