When baking a full pie isn't an option, we turn to these no-bake beauties.

What You'll Need:
10 graham crackers
4 tablespoons butter
½ cup and 2 tablespoons sugar
2 tablespoons brown sugar
8 ounces cream cheese
1 can pumpkin
½ cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon nutmeg
2 ½ cups Cool Whip
Whipped cream


What to Do:
Add graham crackers to a large freezer bag. Crush with a rolling pin into fine crumbs.

In a bowl, add graham crackers, melted butter, 2 tablespoons sugar, and brown sugar. Stir until combined and divide into eight cups.

In a bowl, combine softened cream cheese, pumpkin, ½ cup sugar, pumpkin pie spice, and nutmeg. Gently fold in Cool Whip and put mixture into a piping bag. (Or a large freezer bag with a cut corner.)

Pipe pumpkin pie cheesecake mixture into the cups. Serve immediately with whipped cream and a sprinkle of nutmeg, or refrigerate for a few hours and serve chilled.