Mix graham cracker crumbs, melted butter, cinnamon, and salt in a medium bowl.

Press the graham cracker crumbs into the bottom of a 9x13” (or similar) baking dish.

Beat the cream cheese and powdered sugar in a large bowl with a hand or stand mixer on high speed until the mixture is smooth and creamy. Add 8 ounces whipped topping to the cream cheese mixture and mix on low, just until incorporated.

Use a spatula to gently spread the cream cheese mixture into an even layer over the graham cracker layer.

Beat the pudding and half and half in a large bowl with a hand or stand mixer on high speed until the mixture thickens. About 1-2 minutes. Add the canned pumpkin and pumpkin pie spice to the pudding mixture and beat on high until incorporated.

Gently spread the pumpkin mixture using a spatula into an even layer over the cream cheese layer.

Cover and chill the prepared layers in the fridge for at least two hours or until the layers are set and firm.

When ready to serve, remove the dessert from the fridge and add the final layer of whipped topping (8 ounces) with a spatula in an even layer over the pudding layer. Sprinkle crushed pecans over the top, cut into squares, and serve chilled.