Crush the graham crackers in a food processor, blender, or plastic baggie with your hands, until you get fine crumbs.

Add the brown sugar and melted butter to the graham cracker crumbs an mix until everything is the consistency of wet sand.

Press the crumb mixture into your chosen dish (I use an 8x8 baking dish).

Chill the crust while you make the pumpkin filling.

In a medium pot, over medium-high heat, bring milk just to a boil.

Pour in the pudding mix, and stir with a whisk until the mixture thickens and begins to boil.

Turn the heat down to low.

Mix in the pumpkin purée until smooth.

Mix in the cinnamon, salt, ginger and cloves until they are evenly distributed throughout the mixture.

Pour the pumpkin filling on top of the graham cracker crust. Smooth out the top by softly tapping the container, on the counter.

Chill for 3 hours, or until the filling is firm.

Cut into bars, and serve chilled or room temperature.

Optional: Top with your favorite whipped topping and candied pecans.