•3 (1.5 oz total) whole chocolate graham crackers •4 oz 1/3 fat cream cheese, softened •1/2 cup pure canned pumpkin •1 tsp pure vanilla extract •3 tbsp dark brown sugar, unpacked •1 tsp pumpkin pie spice •1/4 tsp nutmeg1/4 tsp cinnamon •8 oz light whipped topping (I used Truwhip light)

Crush graham crackers in a food processor. Set aside. In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy. Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain. Place in a piping bag or ziplock bag with a corner snipped off. To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs. Insert small spoons and refrigerator until ready to serve.