Pumpkin Cheesecake Parfaits

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Top with a dollop of whipped cream, a sprinkle of the remaining graham cracker crumbs, and ground cinnamon (optional).