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Ingredientes
- 3/4 cup graham cracker crumbs
- 2 tbsp melted butter
- 4 oz cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup pure pumpkin purée
- 1/4 tsp pumpkin pie spice
- 1/2 cup whipping cream
- Mini chocolate chips (optional)
Direcciones
- 1. Line a 24-cup mini muffin tin with paper liners. Combine graham cracker crumbs with melted butter and stir well. Divide between 24 liners, using about 1 tsp of mixture each. Use a small spoon or your fingers to press mixture into liners without pressing out the folds. Chill.
- 2. Using an electric mixer, beat cream cheese with sugar in a medium bowl until smooth and fluffy, about1 to 2 minutes. Beat in pumpkin purée and spice. Clean beaters and whip cream in a separate bowl until it forms stiff peaks, about 1 to 2 minutes. Fold whipped cream into cream cheese mixture. Spoon over prepared bases. Top with chocolate chips.
- 3. Chill until firm, about 3 hours. Serve chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 24 servings | |
| Calories 83 | |
| Calories from Fat 42 | 51% |
| Total Fat 4.79g | 6% |
| Saturated Fat 2.55g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 73mg | 3% |
| Potassium 29mg | 1% |
| Total Carbs 9.08g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.88g | 3% |
| Protein 1.0g | 2% |
