Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 0.25 cup (55g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened to room temperature
  • 0.5 cup (100g) granulated sugar
  • 0.5 cup (120g) pumpkin purée
  • 0.25 cup (60g) sour cream, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1.5 tsp (3g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (0.5g) ground nutmeg
  • 0.25 tsp (0.5g) ground cloves

Instructions:

  1. Preheat your oven to 325°F (160°C) and line the mini muffin tin.
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
  3. Spoon about 1 tablespoon of the mixture into each liner and press down firmly with the back of a small spoon or a flat-bottomed measuring cup.
  4. Bake for 5 minutes, then remove and let cool while you prepare the filling.
  5. Beat the softened cream cheese and sugar on medium-low speed until completely smooth and fluffy (about 2-3 minutes).
  6. Add pumpkin purée, sour cream, and vanilla extract. Mix until just combined.
  7. Reduce mixer speed to low and add the cinnamon, ginger, nutmeg, and cloves.