Start by crushing a package of graham crackers until you have crumbs. You want about 1 1/2 C of crumbs. Add 6 Tbsp of butter and mix.

Layer the graham cracker mix at the bottom of the jar (about 1/2 inch to 1 inch thick).

To make your pumpkin mousse, start by combining your box of pudding with 1/2 of cold half and half or milk. Mix.

Then stir in your pumpkin and pumpkin spice. Fold in 2 1/2 C of Cool Whip.

Layer this on top of your graham cracker crust in the jars leaving room to top with Cool Whip.

Top with a layer of Cool Whip and then sprinkle lightly with cinnamon.