In a large bowl, beat the yogurt, sweetener, pumpkin, peanut flour, maple syrup, and spices until creamy and smooth. Fold in the entire tub of whipped topping.
Layer 1/2 of the gingersnaps across the bottom of a 9x9 inch pan, breaking them as needed, or overlapping, to fit around the edges, (save a few for topping). Spread a layer of pumpkin mixture over gingersnaps. Repeat the layers. Spread additional container of whipped topping over pumpkin layer if desired; Then sprinkle top with leftover gingersnaps, (crushed), and chopped pecans if desired.
Cover with aluminum foil. Chill in the refrigerator for at least four hours before serving.
Dessert lasts for up to 7 days in fridge, and can easily be made a few days in advance!