FOR THE GRAHAM CRACKER CRUST:
Place your graham crackers into a large, sealed ziploc bag and crush with a rolling pin or the flat side of a meat tenderizer until really fine. Place into a bowl.
Mix all of the ingredients together.
Press the graham cracker mix into your baking pan or pie pan. You can use the back of a spoon to make sure the mixture is flat throughout.
FOR THE PUMPKIN PIE:
Preheat the oven to 375 degrees. Mix together the pumpkin, heavy cream, milk, eggs, brown sugar, spices and salt. Pour into your pie crust and bake for about 50-55 minutes.
Transfer to rack to cool completely, about 20-30 minutes. You can also place your pie into the refrigerator to cool and solidify faster if desired, AFTER the pie has cooled down to lukewarm.
During the last 5 minutes, while the pie is cooling, make the ganache:
Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat.
Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork or whisk, gently stir until all the chocolate is melted and the mixture is smooth. Let the ganache stand at room temperature to cool to lukewarm, just a few minutes.
Place your Oreo cookies into a large, sealed ziploc bag and crush with a rolling pin or the flat side of a meat tenderizer until crushed fine. Place into a bowl.
TO ASSEMBLE THE PARFAITS (from bottom to top):
Layer the Oreo cookie crumble on the bottom and drizzle a little ganache over the cookies.
Cut a piece of the pumpkin pie and lay on top of the oreo cookie layer. This will get a little messy but don't worry. Worst case you'll have a layer of pumpkin pie with the graham cracker crust mixed in a little and there's nothing wrong with that.
Layer on some more oreo cookie and ganache if desired or just top with whipped cream and sprinkle shaved chocolate on top. Serve immediately.