Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 8 oz cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ cups whipped topping (or stiffly whipped heavy cream)
- Extra whipped cream and pecans for garnish
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture looks like wet sand. Evenly distribute the crumbs between six small glass jars or ramekins. Use the back of a spoon or a small spice jar to press the crumbs firmly into the bottom of each jar. Set the jars aside while you prepare the filling.
- In a large bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer until completely smooth and fluffy. Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Continue beating on medium speed until the color is uniform and the ingredients are well incorporated. Make sure to scrape down the sides of the bowl to ensure no lumps of cream cheese remain.
- Gently fold the whipped topping into the pumpkin mixture using a spatula. Do this slowly to keep the filling light and airy. Once combined, spoon the mixture into the jars over the crust. For a cleaner look, you can use a piping bag to fill the jars. Smooth the tops with a spoon and refrigerate for at least 2 hours to allow the filling to set. Just before serving, top with an extra dollop of whipped cream and a sprinkle of pecans or a dash of cinnamon.
- Cook Time: 20 minutes