3 Tbsp. butter
2 Tbsp. sugar
1 cup graham cracker or gingersnaps crumbs
1 (8 oz.) container Cool Whip
1 cup pumpkin, cooked and pureed
1 (8 oz.) block cream cheese, softened
1 package Halladay's Pumpkin Cheesecake
Melt butter in small pan. Add sugar and crumbs; blend well. Spoon into glasses; set aside. Beat cream cheese, pumpkin and cheesecake mix. Fold in Cool Whip and spoon into reserved glasses. Let chill. Garnish with fresh whipped cream and or nuts before serving.
Beat cream cheese, pumpkin and cheesecake mix. Fold in Cool Whip and pour into pie shell; let chill. Top with whipped cream, if desired.