Ingredients
- 8 graham cracker sheets
- 1 Tbsp sugar
- 3 Tbsp melted butter
- 2 cups cold heavy cream
- 1/2 cup powdered sugar
- 2 (8-ounce) packages cream cheese, at room temperature
- 1/4 cup packed light brown sugar
- 1 tsp pumpkin pie spice
- 1 (15-ounce) can pumpkin
- Ground cinnamon, for garnish (optional)
Instructions
- In a food processor, combine the graham crackers and sugar. Pulse until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated. Set aside.
- Beat the cream and sugar on high speed in a stand mixer fitted with the whisk attachment or in a large bowl with an electric hand mixer until soft peaks form, 1 1/2 to 2 minutes (do not overbeat). Transfer to a separate bowl and set aside.
- Place the cream cheese and brown sugar in the now-empty bowl. Beat on high speed until fluffy, about 1 minute. Add the pumpkin and pumpkin pie spice and beat until just combined, about 30 seconds. Fold in half the reserved whipped cream by hand until evenly combined.
- Assemble: Place 1/8 a cup of the graham cracker crumbs on the bottom of four cups. Next, layer with 1/2 a cup of pumpkin filling. Repeat ending with the pumpkin filling.
- Top with a dollop of whipped cream, a sprinkle of the remaining graham cracker crumbs, and ground cinnamon (optional).