Cheesecake Shooters

Ingredients:

• 1 pkg  (8 oz) cream cheese, softened
• 1 cup  canned pumpkin
• 1/2 cup  sugar
• 1/2 tablespoon pumpkin pie spice
• 2 1/2 cups whipped topping, plus extra to garnish
•  pie crust
• 1 1/2 cups crushed gingersnaps (or graham cracker crumbs if you prefer)
• 1/4 cup brown sugar
• 2/3 cup butter, melted
• Pomegranate seeds
• Smarty Had A Party Tiny Barware Shot Glasses

Directions:

1.  Mix gingersnaps or graham cracker crumbs with brown sugar and melted butter
2.  Press the mixture into bottoms of shooters, then let sit in fridge to set while preparing filling
3.  Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with electric mixer on medium speed until well blended
4. Gently stir in 2-1/2 cups of whipped topping
5. Pipe cream cheese mixture into shooter glasses on top of crust
6. Refrigerate 3 hours or overnight
7. Serve topped with remaining whipped topping and pomegranate seeds