If making crust from scratch, preheat oven to 375 degrees F (190 C).
In a large mixing bowl, combine graham cracker crumbs, half of the sugar (1/4 cup as original recipe is written), melted butter, and coconut oil and mix until moistened. Transfer to an 8- or 9-inch pie plate (adjust number/size of pan if altering batch size) and press it on the bottom and sides as evenly as you can.
Bake for 7 minutes and then set in the fridge on a towel to cool for at least 15 minutes.
Wipe out mixing bowl and add the cream cheese, remaining half of sugar (1/4 cup as original recipe is written), and 1/4 cup milk (amount as original recipe is written // adjust if altering batch size). Mix with a handheld mixer until smooth, then spoon into the bottom of the pie crust and carefully smooth the top. Set back in fridge.
Rinse out mixing bowl and add pudding mix and milk. Beat on high for 2 minutes and then set in the fridge for 5 minutes.
Remove pudding from fridge and add pumpkin puree and pie spice. Whisk until well combined and then add to the top of the cream cheese layer (all of it may not fit). Smooth top with a spatula or spoon.
Cover and refrigerate for at least 4-6 hours. It will take several hours to firm up so leave overnight if you can. Top with whipped cream or whipped topping and toasted coconut (optional) before serving.