In a medium bowl, mix together 1 cup of old-fashioned rolled oats, 1 cup of canned pumpkin puree, and 1 cup of milk. Add in 1 teaspoon of pumpkin pie spice, ½ teaspoon of cinnamon, and a pinch of salt. Stir until well-blended.

Incorporate 4 ounces of softened cream cheese, ¼ cup of maple syrup, 1 teaspoon of vanilla extract, and ½ cup of plain Greek yogurt into the oat mixture. Blend until creamy and homogenous.

Divide the mixture evenly into two jars or airtight containers and smooth the tops.

Cover and refrigerate for at least 4 hours or overnight for the flavors to absorb.

Before serving, sprinkle a tablespoon of crushed graham crackers and add whipped cream if desired.