Combine graham crackers, brown sugar and melted butter until a sand-like consistency is reached. Line a pan with parchment paper to help with an easy release.
Evenly distribute throughout and press into the pan.
Chill for about 30 minutes while you prepare the custard.
For the filling:
Whisk sugar, cornstarch, and salt in a saucepan.
Add milk into the sugar mixture. Stir until combined with a paste-like consistency. Combine milk, pumpkin puree and egg yolks.
Cook the mixture on a low heat, while stirring continuously. Let the mixture thicken and don't over boil. Turn off the heat. Whisk in butter and vanilla.
Pour mixture into chilled crust.
Smooth out and evenly distribute batter.
Refrigerate for 3 hours.
Garnish with whipped cream, a sprinkle of cinnamon and a toasted pecan.
Notes
You can use two packages of vanilla pudding if you don't want to make it from scratch but it tastes so much better for just a little bit of effort if you make your own.