Pumpkin Cheesecake Parfaits
18 graham crackers, crushed
1 stick butter, melted
8 ounces cream cheese, softened
1 1/2 cups pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup powdered sugar
3 teaspoon pumpkin pie spice
1 container (16 ounces) whipped topping thawed, divided
In a medium bowl, combine crumbs and butter. Spread mixture on a baking sheet. Toast crumbs in a preheated 350 degree oven for 5 to 8 minutes. Let cool. Divide the crumbs into the bottom of 6 to 8 pretty clear glasses. Gently press crumbs to form an even layer of crust. Save a 1/4 to 1/2 cup of crumbs for topping.
In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, powdered sugar and pumpkin pie spice. Beat until well combined and creamy. Use a spatula to fold in half of the whipped topping. Place some of the pumpkin mixture into each glass.
Cover and refrigerate until ready to serve. Before serving, top each with a generous dollop of the remaining whipped cream and sprinkle of graham crumbs on top.