No-Bake Individual Creamy Pumpkin Pies

Sometimes pumpkin pie can be a little heavy. This is a great, creamy, pumpkin pie treat that is not heavy at all. It's actually more like a light pumpkin cheesecake and it's made in individual servings - yummy and cute! So if you're looking for a different pumpkin pie recipe for Thanksgiving, give this a try. It's really delicious.

No-Bake Individual Creamy Pumpkin Pies

Crust:
1 sleeve graham crackers (9 sheets of crackers)
1/4 cup butter, melted
2 tablespoons sugar
2 tablespoons brown sugar

Filling:
8 oz package cream cheese, softened
15 oz can pumpkin
3 teaspoons pumpkin pie spice
1, 1 oz package sugar-free cheesecake instant pudding mix
14 oz can sweetened condensed milk
12 oz tub Cool Whip, thawed

Topping:
prepared whipped cream
ginger snap cookies

Instructions:
Place graham crackers in a food processor and pulse until crackers are ground into fine crumbs. Add melted butter, sugar, and brown sugar. Pulse until combined. Place 2 tablespoons of this mixture into the bottom of 10-12 half pint canning jars, ramakins, or small plastic cups and press with a spoon just to make crust an even layer. Place jars in fridge to set while you make the filling.

In the bowl of a mixer fitted with whisk attachment, beat cream cheese until light and creamy. Add pumpkin, pumpkin pie spice, and instant pudding mix and beat until completely mixed, scraping down sides of the bowl. Add sweetened condensed milk and mix until combines. Mix in Cool Whip until well combined. Cover mixture with plastic wrap and allow to chill in fridge for 1 hour.

Place chilled filling in a pastry bag with large tip, or use a large ziplock and snip the corner off. Pipe the filling into the jars on top of the graham cracker crusts. Refrigerate until ready to serve.

To serve, top individual pie with whipped cream and a ginger snap cookie if desired.