No Bake Pumpkin Cheesecake Cups for 8

Instructions:

1. In a small bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
2. Spoon approximately 1-2 tablespoons of the mixture into the bottom of each mini cup.
3. Press firmly with the back of a spoon or a small glass to create a flat, compacted layer.
4. Place the cups in the fridge to firm up while you prepare the filling.
5. In a large bowl, beat the softened cream cheese and powdered sugar on medium-high until smooth (approx. 2 minutes).
6. Add the pumpkin puree and pumpkin pie spice. Mix on low until just combined; do not over-beat.
7. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
8. Gently fold the whipped cream into the pumpkin mixture using a rubber spatula with a 'cut and fold' motion until no white streaks remain.
9. Transfer the filling into a piping bag and pipe into the prepared crusts, filling each cup to the brim and smoothing the top.
10. Refrigerate for at least 1 hour, or until the tops are set.