Place the graham crackers and the vegan buttery spread in a food processor and process on high speed to form crumbs. Set aside.
Place the coco whip, pumpkin puree, powdered sugar, cinnamon, and ginger in a mixing bowl and mix on medium speed until well combined.
Refrigerate the pumpkin mousse for about an hour to chill. You can skip this step if you need to serve it immediately.
Place some crumbs in the bottom of six wine glasses or small bowls. Spoon in some of the chilled pumpkin mousse. Add some more cookie crumbs, and another layer of mousse. Top with a few more crumbs and some pumpkin seeds.
Notes
Once these parfaits are assembled, you can store them in the refrigerator for several hours. Any longer than that, and the cookie crumbs will get too soggy.If you need to make any part of this ahead of time, you could make the mousse, and store it in an airtight container overnight. You could also blend up the cookie crumbs and store them separately. Then you would just assemble the parfaits right before serving.