Guilt Free No-Bake Pumpkin Cheesecake

Ingredients

2/3 cup graham cracker crumbs
3 tbs. unsalted butter, melted
1 (8-ounce) block reduced-fat cream cheese, softened
1 (8-ounce) container light whipped topping thawed
1/4 cup powdered sugar (or to taste; can also leave out if desired)
1 cup pumpkin puree
1 tsp. pumpkin pie spice
Toppings:
whipped topping (optional)
nuts (optional)
caramel (optional)
graham cracker crumbs (optional)

Instructions

Melt the butter in a small microwave-safe bowl. Divide the graham cracker crumbs evenly amongst individual serving bowls or ramekins and press down to make a crust. Drizzle some of the butter over the crumbs in each dish. Place the bowls in the freezer.
In a large mixing bowl, beat together the cream cheese, whipped topping, pumpkin puree, and the pumpkin pie spice until well-combined.
Remove the bowls from the freezer. Pipe or spoon the filling into each bowl. Add additional whipped topping and other desired toppings. Cover and refrigerate for at least 2 hours before serving.