In a large bowl, mix together graham crumbs, chopped walnuts, and coconut. Set aside.
Melt butter in small saucepan. Add sugar and cinnamon, mix well. Add egg, stir well. Egg will cook and thicken.
Once thickened, remove from heat and pour into a larger bowl containing the last first 3 ingredients. Mix well and press firmly and evenly into the bottom of an ungreased 8 x 8 pan. Set aside.
Cream butter. Add pumpkin puree, beat until well incorporated. Add cinnamon, ginger, cloves, and pudding powder, beat well.
Slowly and carefully add confectioner’s sugar. Mixture should be VERY thick – add a little extra confectioner’s sugar if needed. Spread evenly over bottom layer.
Melt butter and white chocolate chips over low heat. Remove from heat, allow to cool slightly, then pour over middle layer, spreading to an even layer. Chill in fridge before slicing into bars.