No-Bake Mini Pumpkin Cheesecakes

This is a quick and super-easy recipe to make, and the creamy, spicy filling will satisfy any pumpkin cravings you might have. Thank you A Family Feast

1 sleeve graham crackers (about 9 crackers)

½ stick (4 tablespoons) butter, melted

2 tablespoons sugar

2 tablespoons brown sugar

1 8-ounce package cream cheese, softened to room temperature

1 15-ounce can pumpkin puree

3 teaspoons pumpkin pie spice

1 1-ounce package sugar free cheesecake-flavored instant pudding mix 

1 14-ounce can sweetened condensed milk

1 12-ounce container frozen whipped topping, plus extra for garnish if desired

• Place the graham crackers in the bowl of a food processor and
• Pulse the crackers into fine crumbs.
• Add the melted butter, sugar and brown sugar and pulse until combined.
• Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving).
• Place in the refrigerator to set while you are preparing the filling.
• Beat the cream cheese until light and creamy.
• Add the pumpkin, pumpkin pie spice, and pudding mix 
• Beat until completely mixed, ensuring that all ingredients are well combined.
• Add the sweetened condensed milk and mix again until well combined.
• Fold in the tub of Cool Whip until well combined.
• Allow the mixture to sit in the refrigerator for about an hour to firm up.
• Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture 
• Refrigerate until ready to serve.
• Garnish with additional whipped topping if desired.