10 graham crackers
4 tablespoons butter
1/2 cup and 2 tablespoons sugar
2 tablespoons brown sugar
8 ounces cream cheese
1 can pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon nutmeg
2 1/2 cups Cool Whip
What to Do:
Add graham crackers to a large freezer bag. Crush with a rolling pin into fine crumbs.
In a bowl, add graham crackers, melted butter, 2 tablespoons sugar, and brown sugar. Stir until combined and divide into eight cups.
In a bowl, combine softened cream cheese, pumpkin, 1/2 cup sugar, pumpkin pie spice, and nutmeg. Gently gold in cool Whip and put mixture into a pipping bag. (Or a large freezer bag with a cut corner.)
Pipe pumpkin pie cheesecake mixture into the cups. Serve immediately with whipped cream and a sprinkle of nutmeg, or refrigerate for a few hours and serve chilled.
This recipe inspired by and adapted from POPSUGAR.