Ingredients:
• 1 cup canned pumpkin puree
• 1 package (8 oz) cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1 cup whipped cream
• Crushed gingersnap cookies (for garnish)
Directions:
. In a mixing bowl, combine the cream cheese, sugar, vanilla extract, and pumpkin pie spice. Beat until smooth and well-blended.
. In a separate bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated.
. To assemble, start by layering the graham cracker mixture at the bottom of your serving glasses.
. Add a layer of the pumpkin cheesecake mixture, followed by a dollop of whipped cream.
. Repeat the layers until your glass is filled.
. Finish with a sprinkle of crushed gingersnap cookies for that extra crunch.
. Chill in the refrigerator for at least an hour before serving.
Enjoy your homemade Pumpkin Cheesecake Parfaits! 
