Pulse graham crackers in a food processor to crush.

In a large bowl, beat cream cheese until smooth.

Add pumpkin, vanilla, brown sugar and spices.

Beat until combined.

Fold in 8 oz of Cool Whip into the pumpkin mixture until blended.

Transfer mixture to a zippered bag and clip the corner for piping.

Transfer remaining Cool Whip to a zippered bag and clip the corner for piping.

Place a layer of crushed graham crackers in the bottom of each serving container.

Pipe alternating layers of whipped topping and pumpkin mixture into each serving.

Garnish top of each with a dusting of graham cracker crumbs.

Refrigerate for about an hour.