Crust: Graham crackers and butter in small bowl. Spoon about 2 T into each of ten 1/2 pint canning jars, custard cups or ramekins. Pat down crust with spoon.
Filling: Combine pumpkin, evaporated milk, pudding mix and pudding pie spice in large mixer bowl, beat for 1 min. or until blended. Fold in 2 cups cool whip.
To Assemble: warm dulce de leche in microwave safe bowl on high for 15 to 20 seconds to soften, stir well. Spoon dulce de leche on top of each crust. Spoon in about 1/2 cup pumpkin filling. Top with dollop of remaining whipped topping and dust with pumpkin pie filling. Keep refrigerated at least 2 hours before serving.
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