Mini Pumpkin Pie

• four crushed graham crackers
• two tablespoons of butter left out at room temperature to soften for the crust
• one 15 oz. can of pumpkin pie filling
• one package of vanilla pudding mix
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• two cups of milk
• whipped cream
• 9 oz. plastic cups to hold the dessert
• two mixing bowls
• two mixing spoons

1. Check with a grown-up before you start this.

2. To make the crust for four Mini Pumpkin Pies, mix four crushed graham crackers and two tablespoons softened butter in a bowl.

3. In a second bowl, mix one can of pumpkin pie filling, one package of vanilla pudding mix, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and two cups of milk.

4. Then, take a clear plastic cup and press some of the graham cracker mix onto the bottom.

5. Put some of the pumpkin filling on top of that. Fill the cup about 3/4 of the way full.

6. Once you've made all four cups, put them in the refrigerator to get firm.

7. Top them off with some whipped cream and dig in.