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Maple Pumpkin Cream Cheese Cups with Walnut Graham Streusel

Prep time: 30 minutes
Cook time: 12 to 15 minutes
Chill time: several hours

1 (8-oz.) package cream cheese, at room temperature
1/2 cup sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 cup canned pumpkin
Whipped cream
Graham Cracker Walnut Streusel:
3 tablespoons butter, melted
2 tablespoons brown sugar
1 tablespoon flour
1/4 teaspoon pumpkin pie spice
2/3 cup coarsely crumbled store-bought graham cracker crust
1/2 cup chopped California Almonds
Beat sugar cream cheese with a mixer until light and fluffy. Beat in sugar, syrup and vanilla then beat in pumpkin until well mixed. Transfer to a medium bowl; cover and chill for several hours. (May be prepared several days ahead.)
To prepare streusel, preheat oven to 350°F and line a baking sheet with parchment paper. Stir together butter, brown sugar, flour and cinnamon in a medium bowl. Lightly stir in graham cracker crust and almonds. Spread on baking sheet and bake for 12 to 15 minutes or until lightly browned, stirring once halfway through cooking. Let cool. To assemble, spoon or pipe into small dessert cups or shot glasses and top with a dollop of whipped cream and a large pinch of streusel. Makes 8 large or 16 small servings.


 
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