Pumpkinpajskott

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1. 1
   Crush graham crackers in a food processor. Set aside.
2. 2
   In a large bowl beat the cream cheese until smooth with an electric mixer.
3. 3
   Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy.
4. 4
   Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain.
5. 5
   Place in a piping bag or ziplock bag with a corner snipped off.
6. 6
   To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs.
7. 7
   Insert small spoons and refrigerate until ready to serve.