Ingredients
3/4 cup graham cracker crumbs
2 tbsp melted butter
4 oz cream cheese, at room temperature
1/4 cup granulated sugar
1/4 cup pure pumpkin purée
1/4 tsp pumpkin pie spice
1/2 cup whipping cream
1 Mini chocolate chips (optional)
Preparation
Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
Chill until firm, about 3 hours. Serve chilled.
