Heat oven to 400F.
For the pumpkin pudding, simply whisk together the pumpkin puree, milk, pudding, cinnamon, ginger, nutmeg, and salt. Chill until ready to use.
For the ganache, put the white chocolate in a glass or ceramic bowl and microwave for 1 minute. Remove from the microwave, add the coconut oil, and stir until smooth. Let sit until cooled to room temperature.
Add the heavy cream and vanilla to a chilled glass bowl. Use an electric mixer to start to beat the cream. Once the cream starts to thicken, add the white chocolate mixture, drizzling in a very thin stream all the while beating the cream to medium-stiff peaks. Chill until ready to use.
Unfold the puffed pasty onto a large bake sheet. Using a 4-inch biscuit cutter, cut 9 circles in the dough, discarding the excess. Prick each round all over with a fork. Bake at 400F for 15 minutes or until golden. Once cool enough to handle, gently use a fork to split each pastry round into a top and bottom.
To assemble the napoleon: place a small bit of white chocolate ganache on a plate to anchor the pastry. Place a bottom from a split pastry round on the ganache. Layer pumpkin pudding, then ganache, then a sprinkling of nuts. Top with the top part of the pastry round. Layer more pudding, ganache, and nuts. Garnish with a pumpkin mallow. Repeat with the remaining ingredients. Yields: 9 servings.