In a glass or stainless steel saucepan, mix together the gelatin, pumpkin pie spice, and salt. Pour in the milk and allow to rest (do not yet heat) for about 5 minutes to allow the gelatin to bloom.

Whisk in the coconut sugar and egg yolks. Bring to a slow-rolling boil, whisking constantly, until thick enough to coat the back of a spoon without dripping off. Remove from heat and set aside.

In a small to medium bowl, with a hand blender, blend together the pumpkin puree and cream cheese until smooth. Whisk this into the hot the pudding mixture.

Pour pumpkin pudding into a bowl. Press plastic wrap directly on top of the pudding to prevent a skin from forming. Pop in the fridge and allow to chill for about 5 hours or overnight.

In a glass or stainless steel saucepan, whisk together all of the chocolate pudding ingredeints except the vanilla. Bring to a slow rolling boil over medium heat, stirring constantly until thick enough to coat the back of a spoon without dripping off.

Remove from heat and whisk in the vanilla. Transfer chocolate pudding to a bowl. Press plastic wrap directly against the surface of the pudding to prevent it from forming a skin. Pop in the fridge and chill for at least 5 hours or overnight.

Alternate layers of pumpkin and chocolate pudding then top with whipped cream. Garnish with shaved chocolate if you'd like.