Step 1

Preheat your oven to 350 degrees F.

Step 2

Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.

Step 3

Combine the crushed graham crackers and gingersnaps in a bowl.

Step 4

Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.

Step 5

Line a baking dish with parchment paper.

Step 6

Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.

Step 7

In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.

Step 8

Spoon the pumpkin mixture on top of the cookie crust.

Step 9

Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.

Step 10

Bake for about 30-35 minutes, until the edges start to turn golden brown.

Step 11

Chill then slice and serve!