Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, sugar, cinnamon, and nutmeg until well combined.
- Stir in the whipped cream until smooth.
- Spoon the mixture into mini graham cracker crusts, filling them evenly.
- Top each with chocolate chips and dried cranberries.
- Bake for 25-30 minutes until the filling is set and the tops are golden brown.
- Let cool before decorating with candy corn.
- Serve and enjoy your Thanksgiving treats!
