Pumpkin Cheesecake Shooters

We finish our CHIP Class last evening and had a unbelievable potluck.
I could not believe the work people went through to make it so very special. There was so many recipes that where really cool..I had such a hard time walking away from the class, last evening as most of the people came in as strangers and left as friends.
It was a really wonderful class with people having great results. Hope everyone comes to the Alumni Dec.5th as I would love to keep in touch with my new friends, as well as all of you that have graduated. You are all very special to me.

This recipe was found on skinnytaste.com
Ingredients:

• 3 (1.5 oz total) whole chocolate graham crackers
• 4 oz 1/3 fat cream cheese -(theire is a vegan cream cheese available at Festival)
• 1/2 cup pure canned pumpkin-I am making these for Thanksgiving and using fresh pie pumpkin
• 1 teaspoon pure vanilla extract-no imitation, please
• 3 Tablespoons dark brown sugar, unpacked-used Truvia
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon nutmeg. Grate it fresh if possible-You will never go back to the jarred nutmeg.
• 1/4 teaspoon cinnamon
• 8 oz light whipped cream-use Truwhip light. You can find this at Festival Foods, Free Market and many other places I am sure. This is a Vegan product, and unbelievably great. Do not get the spray as it works the first time and that is it.

Directions:

1. Crush graham crackers in a food processor and set aside.
2. In a large bowl beat the cream cheese with a electric mixer until very creamy.
3. Add the pumpkin, vanilla, sugar, pumpkin pie spice,  nutmeg and cinnamon.
4. Beat until well combine and creamy.
5. Use a spatula to fold in 5 & 1/2 oz. ( 1 & 1/2 cup) of the whip topping. Combine until no steaks. remain.
6. Place in a piping bag or Ziploc bag with a corner snipped of.

To Assemble:

1.  on the bottom of each shot glass.Pipe a layer of pumpkin cheesecake onto the graham cracker crust ( about 1 tablespoon).
2. Followed by a layer of whipped topping. Repeat a second layer topped with a sprinkle of crumbs.Insert small spoons and refrigerate until ready to serve.
3. Each shot glass had 2 tablespoons pumpkin cheesecake, 1 tablespoon whipped topping, and 1 teaspoon graham crackers.

Really a cool recipe!!

Enjoy!!