Decide if you are making the dairy or non-dairy version and get all the ingredients out. Grab your 8x8 inch pan and blender.
Toss all ingredients except graham crackers in the blender. Blend well.
In your 8x8 pan, lay 3 grahams across + 1 1/2 grahams to fill the remaining open space. There will be a little space between the grahams.
Pour half the pumpkin filling over the grahams. Spread over evenly with a spoon or spatula.
Place another layer of graham crackers down. Top that with the remaining pumpkin filling. Spread evenly. Top with a final layer of graham crackers.
Cover. Place in the refrigerator for a minimum of 12 hours. As it sits, the graham crackers soften and this is when the magic happens. It can stay in the refrigerator for 1 - 4 days.