In a food processor or blender, pulse graham crackers, oats, butter, 3 Tablespoons brown sugar, 1 teaspoon cinnamon, and salt until combined and crumbly. Set aside in a medium mixing bowl.
In the same food processor or blender, blend pumpkin, banana, 1 teaspoon cinnamon, and allspice until smooth. Pour into a small bowl and set aside in the refrigerator to chill.
In a mixing bowl, blend coconut cream, powdered sugar and 1/2 teaspoon vanilla together on high until mixture starts to become frothy and thick. If after 2-3 minutes the cream is still thin, add tapioca or corn starch 1 teaspoon at a time. Place mixture in the refrigerator for ~30 minutes because it will firm up further.
Assemble 10 mini mason jars and spoon 1-2 Tablespoon of crust into the bottom of each. Pack down with the bottom of a whisk handle or shot glass. Spoon 2-3 Tablespoons of pumpkin mixture on top (stopping when jar is 2/3 full). Top with 1 additional Tablespoon of crust and then top with 1-2 Tablespoons of whipped topping. Close jars to transport safely and sprinkle with additional cinnamon before serving. Parfaits will stay in the refrigerator well for 2-3 days.