Ingredients:

• 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

Directions:

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.

*Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.

Nutritional Information:

Servings: 16 • Size: 1 shot glass* • Points +: 2 pts • Smart Points: 3
Calories: 78 • Fat: 4.2 g • Carb: 11.6 g • Fiber: 0 g • Protein: 1 g • Sugar: 7.5 g
Sodium: 16.5 mg