Ingredients
1.5ozchocolate graham crackerstotal of 3 whole
4oz⅓ fat cream cheesesoftened
½cuppure pumpkincanned
1tsppure vanilla extract
3tbspdark brown sugarunpacked
1tsppumpkin pie spice
¼tspnutmeg
¼tspcinnamon
8ozlight whipped toppinglike Truwhip light
Preparation
Crush the graham crackers in a food processor. Set aside.
In a large bowl, beat the cream cheese with an electric mixer until smooth.
Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon.
Beat until well combined and creamy.
Use a spatula to fold in 5 ounces or 1 to ½ cups of the whipped topping, then combine until no streaks remain.
Place the whipped topping in a piping bag or a zip lock bag with a corner snipped off.
Sprinkle ½ teaspoon of graham cracker crumbs on the bottom of each shot glass.
Pipe 1 tablespoon of pumpkin cheesecake onto the graham cracker crust, followed by a layer of whipped topping.
Repeat a second layer, then finish with another sprinkle of graham crumbs.
Insert small spoons, serve, and enjoy!
