Creamy Pumpkin Pie Mini Mugs
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**Mini Mugs or shooter glasses
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Crumble Crust
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*1/2 cup Crushed Ginger Snaps
*1 cup Instant Oatmeal, chopped in blender
*3 tablespoons Brown Sugar
*1/2 cup Butter, room temperature
*pinch Cinnamon
*pinch Sea Salt
Stir together in a small: Ginger snaps, oatmeal, brown sugar, butter, cinnamon and a pinch of salt. This is the first Layer, press into the bottom of mini mugs and also for the fourth layer and save a small amount of the crust mixture for sprinkling on top of mini mugs.
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Cream Cheese Layer and Topping
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*4 ounces Greek Yogurt Cream Cheese, room temperature
*5 ounces White Chocolate Pudding Mix, around 1 and 1\2 small boxes
*4 ounces Cool Whip Topping, thawed
*2 teaspoons Vanilla Extract
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In a small bowl (using a hand mixer), whip together cream cheese cool whip and vanilla until it thickens. This is the second layer and cream Cheese topping. Use a pastry bag with end cut to fit star tip and pipe into mini mugs.
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Creamy Pumpkin Pie Layer
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*8 ounces Pumpkin Purée
*2/3 cup Milk
*2/3 cup Half and Half
*5 ounces White Chocolate Pudding Mix, around 1 and 1\2 small boxes
*Pinch Sea Salt
*Pinch Cinnamon
*Smidge Nutmeg
*1 teaspoon Pumpkin Pie Spice
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Add to mixing bowl the pumpkin layer ingredients and whisk together until combined. This is the third layer. Scoop creamy pumpkin mixture into a pastry bag and pipe 2 layers on top of the cream cheese layer. (You will have extra)
Fourth layer is to use the crumble crust mixture for this layer and crumble pieces into mini mugs on top of the creamy pumpkin layer.
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Fifth Layer is the cream cheese topping, pipe on top of the crumble topping layer, piping in circles until desired height above the rim of the mini mugs and making a point in the middle when you end.
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Sprinkle on top with crumble topping or sprinkle with nutmeg. Chill 1 hour and serve.
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Serves 8 (5 ounce) mini mugs or shooters
Enjoy!
Lindy
