Make this as a pie, or in muffin cups for individual desserts!

Servings
10-12 slices

Prep Time
30 minutes plus 3 hours refrigeration

Ingredients

• 1 1/4 cup graham cracker crumbs
• 1 cup + 3 T.  Harvey's Butter Rum Batter, divided
• 2 T. butter
• 6 oz. cream cheese, softened
• 1 cup pumpkin puree
• 1 tsp.vanilla
• 1/2 tsp. rum extract
• 3/4 tsp. pumpkin pie spice
• 2 cups heavy cream, whipped

Instructions

1. Preheat oven to 350 degrees.
2. Spray 10" pie pan (deep style) lightly with cooking spray.
3. Melt together 3 T. of Harvey's and the 2 T. of butter.
4. Stir above into graham cracker crumbs and mix well.
5. Press crust mixture into prepared pan.
6. Bake crust for 7-8 minutes, set aside to cool.
7. In mixing bowl beat together, Harvey's, cream cheese and pumpkin until combined well.
8. Add vanilla, rum  and pumpkin pie spice to pumpkin mixture.
9. Beat in 1/3 of the whipped cream until thoroughly incorporated.
10. Fold in remaining whipped cream until blended.
11. Spoon filling into cooled crust.
12. Chill in refrigerator for several hours.

This pie freezes very well if wrapped.