Instructions
- In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom and slightly up the sides of individual cups. Chill in the freezer while you make the filling.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add pumpkin puree, sweetened condensed milk, vanilla, and spices. Mix until smooth.
- Gently fold in the whipped topping until fully combined. Spoon the filling into the chilled crust cups and smooth the top.
- Cover and refrigerate for at least 4 hours, or overnight for best texture.
- Just before serving, top with whipped cream, pecans, or your favorite holiday garnish.
Credit: Emilie @homewithheart
