Preheat oven to 350 degrees F. Line with foil and grease with cooking spray.
Add graham crackers and Ritz crackers to a large food processor and pulse until fine crumbs.
Add melted butter and pulse until well combined. You may need to scrape down the sides a time or two.
Press mixture into the bottom of your greased 9x9" pan.
In a medium bowl, combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, ginger, and salt and stir until well combined.
Pour over crust.
Top with chocolate chips, followed by almonds, ¼ cup of caramel, and coconut.
Bake in preheated oven for 38-42 minutes, until coconut is golden and sides look
Cool at room temperature for 30 minutes, drizzle with remaining caramel, and then transfer to refrigerator to cool completely, for about 4 hours.
Cut into squares and enjoy!