The Lovell Table

When it comes down to planning a Thanksgiving menu there are so many moving pieces. For those of us with one oven (and lets be honest people with two ovens too) there’s never enough oven space to bake all of the things. Even if you bake some pieces the day before it still becomes a balancing act that requires very intense scheduling and planning. When you add planning for dessert on top of all of the sides and mains it almost seems impossible. These Pumpkin Cheesecake Cups are no bake and require very little ingredients. Make them ahead of time, pop them in the fridge to set, forget about them, and then serve them up when the time is right. I love a pie but these taste just as good and require way less time and effort.

Serves 8

Ingredients

• 1 1/2 sleeves of graham crackers (crushed)
• 1 cup cream cheese (softened)
• 2 cups heavy cream
• 1/2 cup plus 4 tablespoons powdered sugar
• 1/2 cup pumpkin puree
• 6 tablespoons butter (melted)
• two teaspoons pumpkin pie spice

Method

1. In a stand mixer fitted with the whisk attachment beat together the heavy cream and 4 tablespoons powdered sugar until stiff peaks form
2. Scoop the whipped cream out of the bowl of the stand mixer and set aside
3. Add the cream cheese to the bowl of the stand mixer
4. Beat the cream cheese on medium high until smooth
5. Add the pumpkin puree and beat until combined
6. Whisk in 1/2 of the whipped cream to the pumpkin cream cheese mixture
7. Slowly add the remaining powdered sugar in 4 parts mixing until combined
8. Lastly add one teaspoon of the pumpkin pie spice and whisk until combined and then set aside
9. In a separate bowl mix together the graham crackers, butter, and remaining pumpkin pie spice
10. Ladle equal amounts of the graham cracker mixture in 8 small cups or jars using the back of the spoon to pack the crust down and reserving a small amount of the mixture for sprinkling
11. Scoop the cream cheese mixture into a gallon plastic bag with a tip cut and distribute the cream cheese mixture evenly among the jars, using the back of a spoon to smooth it
12. Dollop or pipe the remaining whip cream on top and sprinkle the tops with the rest of the graham cracker mixture
13. Refrigerate for at least 3 hours before serving