Preheat oven to 350 F (175 C) (if eating baked).
Put all dry topping ingredients, except coconut butter, into a food processor and pulse until chopped. Add coconut butter and pulse to combine. Set aside.
Put all pumpkin filling ingredients into food processor, blender or high speed blender and blend until smooth and creamy. Set aside.
Put all caramel layer ingredients into food processor, blender or high speed blender and blend until smooth. Set aside.
If baking, bake jars/pan for 15-20 minutes or until it begins to get golden. Allow to cool and serve with whipped topping on top.
Tips to prep ahead