# What You'll Need:
→ Graham Cracker Layer
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons brown sugar
→ Pumpkin Layer
04 - 1 cup canned pumpkin puree
05 - 2 tablespoons maple syrup
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves
09 - Pinch of salt
→ Cheesecake Layer
10 - 8 ounces cream cheese, softened
11 - 1/3 cup powdered sugar
12 - 1/2 teaspoon vanilla extract
13 - 1/2 cup heavy cream
→ Topping
14 - 1/2 cup whipped cream
15 - 1/4 teaspoon ground cinnamon, for dusting
16 - 2 tablespoons chopped pecans, optional
# Directions:
01 - Combine graham cracker crumbs, melted butter, and brown sugar in a small bowl. Mix thoroughly until the mixture is evenly moistened and the texture resembles wet sand.
02 - In a separate bowl, whisk together pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, and a pinch of salt until completely smooth.
03 - In another bowl, beat cream cheese with powdered sugar and vanilla extract until creamy and lump-free. Whip heavy cream in a clean bowl to stiff peaks, then gently fold into the cream cheese mixture for a lightened texture.
04 - Distribute approximately 1 tablespoon of graham cracker mixture into the base of each shooter glass. Press gently to compact. Add a layer of cheesecake filling, followed by a layer of pumpkin mixture. Repeat layers if glass size allows, finishing with cheesecake filling as the top layer.
05 - Top each shooter with a dollop of whipped cream, a light dusting of cinnamon, and a sprinkle of chopped pecans if desired.
06 - Refrigerate shooters for a minimum of 1 hour to ensure optimal flavor development and a firm texture before serving.
