Mix the graham crackers, candy bars, brown sugar, and butter together in a bowl until well combined.
Pour mixture into an 11 X 9 inch rectangle pan and press into the bottom of the pan. Place in the refrigerator for about an hour.
Mix the granulated sugar and cream cheese together on medium speed for about 2 minutes.
Fold 1/2 of whipped topping into the cream cheese mixture until well combined.
Spread cream cheese mixture on top of crust and refrigerate for about an hour.
Mix the vanilla pudding mix, milk, and pumpkin together in a medium mixing bowl on medium speed for about 2 minutes.
Spread pumpkin mixture evenly over the top of the cream cheese mixture and place back into the refrigerator for at least 2 hours until ready to serve.
Once you are ready to serve, spread the whipped topping that is left in the container, evenly over the top of the pumpkin pie cheesecake and serve! Enjoy!