I really dislike when September rolls around and it's EVERYTHING pumpkin. Aargh....
So now that the pumpkin fever has settled down, I wanted to share this awesome dessert that I made for the family way back in October of last year.
I probably won't look at this again till next winter!!
Makes 10 servings in a 9 oz cup.
For the crust
- 1 sleeve graham crackers (about 9 crackers)
- 1/2 stick (4 tbsp) butter, melted
- 2 tbsp sugar
- 2 tbsp brown sugar
For the filling:
- 1 8-oz package cream cheese, softened to room temperature
- 1 15-oz can pumpkin puree
- 3 tsp pumpkin pie spice
- 1 1-oz package sugar free cheesecake-flavored instant pudding mix
- (or 1/2 of a non-sugar free instant pudding may be used)
- 1 14-oz can sweetened condensed milk
- 1 12-oz container frozen whipped topping, plus extra for garnish
- 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-oz plastic cups. (Honestly? I used red solo cups because that's what I had in the house).
- Place in the fridge to set while you are preparing the filling.
- Using your mixer with a paddle attachment, beat the cream cheese until light and creamy.
- Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure everything is well combined.
- Add the sweetened condensed milk and mix again until combined.
- Change the attachment to the wire whisk. On slow speed, fold in the tub of cool whip until well combined.
- Allow the mixture to sit in the fridge for about an hour to set up.
- Using a large Ziploc bag, cut a corner and top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
- Garnish with additional whipped topping if desired.
Certain family members stole the leftovers never to be seen again. LOL