Ingredients:

  • 1 cup graham cracker crumbs (about 120 g)
  • 4 tablespoons unsalted butter, melted (56 g)
  • 1 tablespoon light brown sugar (optional) (12 g)
  • Pinch of salt (optional)
  • 8 oz full-fat cream cheese, room temperature (226 g)
  • 1 cup pumpkin puree (not pumpkin pie filling) (240 g)
  • 1/2 cup powdered sugar (confectioners’ sugar) (60 g)
  • 1 teaspoon pure vanilla extract (5 ml)
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ground ginger/clove mix)
  • 1/4 teaspoon fine salt (1–1.5 g)
  • 1 tablespoon maple syrup or light corn syrup (optional) (15 ml)
  • 1/2 cup heavy cream (cold) (120 ml) — to be whipped to soft peaks
  • 1 cup heavy cream (240 ml) whipped with 1–2 tbsp powdered sugar (for piped topping) or 1 cup store-bought whipped cream
  • 1/3 cup chopped pecans, toasted or candied (about 40 g)
  • Ground cinnamon or nutmeg, for dusting
  • Caramel or salted caramel sauce, for drizzle (optional)

Instructions:

  1. Prepare the crust: Crush graham crackers to fine crumbs using a food processor or a zip-top bag and rolling pin. Combine crumbs, melted butter and brown sugar (if using) until evenly moistened.
  2. Portion the crust: Spoon 1–2 tablespoons of the crumb mixture into each shooter glass and press firmly to form a compact base (base should be glossy and hold together). Optional: toast bases at 350°F/175°C for 5–8 minutes, then cool.
  3. Make the pumpkin-cheesecake filling: Beat room-temperature cream cheese until smooth. Add powdered sugar, vanilla, pumpkin puree, pumpkin pie spice, salt and maple syrup (if using) and beat until homogeneous and silky.
  4. Lighten the filling: In a separate chilled bowl whip 1/2 cup cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese–pumpkin mixture with a spatula until light and airy; do not overmix.
  5. Assemble shooters: Transfer filling to a piping bag or zip-top bag and pipe or spoon an even layer of filling over each crust, filling glasses about 3/4 full. Smooth tops if spooned.
  6. Chill and set: Refrigerate assembled shooters for at least 2 hours (preferably 4) to firm up. For quicker serving, 1 hour is acceptable but texture will be softer.
  7. Add toppings and serve: Whip remaining cream with a little powdered sugar to soft peaks and pipe a dollop on each shooter. Garnish with chopped or candied pecans, a dusting of cinnamon or nutmeg, and an optional caramel drizzle. Serve chilled.
  8. Storage and tips: Cover and refrigerate up to 48 hours (add fresh toppings just before serving). Use room-temperature cream cheese for a silky filling and fold whipped cream gently to preserve air.