Mini Pumpkin Cheesecake Cups

Ingredients

1 8 oz. package of Cream Cheese, softened

1 15 oz. can of Pumpkin

1 package of Cheesecake Instant Pudding

1 can of Sweetened Condensed Milk

1 container of Cool Whip

3 Teaspoons Pumpkin Pie Spice

1 Cup of Graham Cracker Crumbs (you can buy the pre-crushed or crush your own with food processor)

4 Tablespoons Butter, melted

2 Tablespoons Sugar

2 Tablespoons Brown Sugar

Directions

1.)  Mix graham cracker crumbs, melted butter, sugar, and brown sugar together.  Place in the bottom of individual cups

2.)  Using a hand mixer beat cream cheese until creamy.  Add pumpkin, pudding, pumpkin pie spice, and sweetened condensed milk.  Beat with mixer until all ingredients are combined

3.)  Gently fold Cool Whip into pumpkin mixture with spatula.  Mix by hand until combined

4.)  Spoon pumpkin mixture into cups.  Set in refrigerator for at least an hour to set

5.)  Garnish top with additional Cool Whip and pumpkin pie spice.  Keep in refrigerator until ready to serve

Fall is my favorite time of year from the crisp fall days filled with lots of beautiful color to the comfort foods that fill your tummy!  Here are some of my favorite fall recipes that I love to make every fall!

Pumpkin Pie Dip

Ingredients

1 Can Pumpkin

1 Box Vanilla Instant Pudding

1 Container of Cool Whip

1 tsp. Pumpkin Pie Spice

1 tsp. Ground Nutmeg or Cinnamon

Directions

1.)  Mix together Pumpkin, Vanilla Pudding, Cool Whip, and Pumpkin Pie Spice with a mixer

2.)  Place in fridge for at least 1 hour to chill

3.)  Sprinkle ground Nutmeg or Cinnamon on top

4.)  Serve with Nilla Wafers, Graham Crackers, or Apple Slices

Apple Crisp

Apple Crisp Recipe Courtesy of:  If You Give A Blonde A Kitchen