Here is another great recipe to consider for your Thanksgiving meal coming up.
1-1/2 cups graham cracker crumbs, plus 2 tablespoons to sprinkle on top
2 tablespoons packed brown sugar
5 tablespoons melted butter
1 (8 ounce) package cream cheese, softened
1/3 cup granulated sugar
1/3 cup canned pure pumpkin
1/2 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
½ cup cold heavy whipping cream
Place 12 paper baking liners in a muffin pan. Using a mixer, thoroughly mix graham cracker crumbs, brown sugar, and melted butter in a bowl. Distribute evenly between 12 baking cups, approximately 2 tablespoons per cup, and pack firmly (I used the back of a small ladle) to make crust. Freeze 10 minutes.
In a large bowl, with an electric mixer, beat cream cheese and sugar on medium speed until smooth and creamy. Mix in pumpkin and pumpkin pie spice until combined.
In separate bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold whipped cream into cream cheese mixture until just combined.
Spoon and spread cream cheese mixture into each muffin cup, dividing evenly. Cover and refrigerate about 4 hours or until filling is set and chilled.
Just before serving, Sprinkle muffin cups with graham cracker crumbs.