Pumpkin Spice Parfaits

Ingredients:

For the Pumpkin Spice Filling:
2 Blocks of Philadelphia Cream Cheese (16 oz total) - Softened
2 Cups Sweetened Condensed Milk (16 oz total)
Note: One 14oz can plus 1/4 cup = 16 oz
3/4 Cup Libbey's Canned Pumpkin Puree
2 tsps McCormick Pumpkin Pie Spice

For the Graham Cracker Pecan Crumble:
3/4 Cup Graham Cracker Crumbs
A Rounded 1/4 Cup Whole Pecans
1/3 Cup Sugar
3 TBS Salted Butter - Melted

For the Whipped Cream:
2 Cups of Heavy Whipping Cream
1/3 Cup Powdered Sugar (plus more to taste)

Directions:

For the Pumpkin Spice Filling:
Mix / Beat together all ingredients in a Stand Mixer using the whisk attachment. Pour into an airtight container, and allow to set in refrigerator for a few hours. Note: You may serve immediately, but it’s much better when chilled thoroughly.

For the Graham Cracker Pecan Crumble:
Heat oven to 350° F. Place whole pecans on a baking sheet and toast for about 8 - 10 minutes (until fragrant). Remove & allow to cool to touch. Place toasted pecans into a food processor & pulse until finely chopped. Pour Chopped Pecans into a bowl (or large measuring cup) and thoroughly mix together with remaining ingredients (Graham Cracker Crumbs, Sugar, and Melted Butter). Firmly press mixture into a PAM-sprayed pan (8" x 8" or whatever you have) using your fingers. Bake at 350° F for 12 - 15 minutes (until golden brown). Remove from oven and allow to cool. Crumble well using a spatula.

For the Whipped Cream:
Beat cream in Stand Mixer (w/ whisk attachment) until stiff peaks form. Add in powdered Sugar until desired sweetness is acquired.

To Assemble:
Layer the Pumpkin Spice Filling followed by the Graham Cracker Pecan Crumble and then the Whipped Cream. Repeat and top with additional Graham Cracker Pecan Crumble.