Follow directions on package if you are using Jello Pumpkin Spice Pudding Mix OR for from scratch:
Mix the vanilla pudding, milk, light cream and pumpkin puree together in a stand mixer with a whisk attachment. Beat for about 2 minutes or until the mixture thickens and everything is combined well. Stir in the pumpkin puree and the pumpkin pie spice. Pour into a bowl and cover and chill for 30 minutes.
For the Chocolate Layer:
In a saucepan on the stove over low heat, combine the sugar, cocoa and cornstarch. Add milk slowly until the whole thing is smooth. Bring the mixture to a boil, stirring constantly. Cook the pudding for about 2 minutes or until it thickens. Remove from heat and stir in the vanilla.
Refrigerate for about 30 minutes.
To assemble:
Spoon the chilled pumpkin layer in first, next spoon in the whipped topping. Finish with the chocolate pudding and spoon whipped topping on top and serve.