Pumpkin Pie Dessert Shooters for 12

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar in a small bowl and stir until the mixture resembles wet sand.
2. Spoon roughly 1 teaspoon of the crumb mixture into the bottom of each of the 12 glasses and press down firmly with a small spoon or bottle cap.
3. Beat the softened cream cheese and 60g of powdered sugar together using an electric mixer until smooth and ivory-colored.
4. Fold in the pumpkin puree and pumpkin pie spice until the color is a uniform deep orange.
5. In a separate chilled bowl, whip 1 cup of heavy whipping cream until stiff peaks form.
6. Gently fold the whipped cream into the pumpkin mixture using a spatula, ensuring air bubbles remain intact.
7. Transfer the pumpkin mousse into a piping bag and pipe into the glasses, filling them approximately 3/4 of the way up.
8. Whip the remaining 1/2 cup heavy whipping cream, 12g powdered sugar, and vanilla extract together until thick.
9. Pipe a small, swirling peak of whipped cream on top of each shooter.
10. Chill the shooters in the refrigerator for at least 4 hours to allow the mousse to set.