Pumpkin Cups

Have I got a Fall dessert recipe for you! Warm and simple pumpkin cups made (because they are so cute) in individual Emile Henry ramekins.
Bonus...I think every item in this recipe can be found in two grocery aisles at Target.

Preheat oven to 350 degrees. In a food processor, blend 1 cup graham cracker crumbs, 1/2 cup sliced almonds, 1/3 cup Grape Nuts cereal (trust me), 2 Tablespoons dark brown sugar, 3 Tablespoons unsalted butter. This is your crumbly crust. Press the mixture into 4 ramekins to make a crust on the bottom and up the sides a bit. Reserve a few tablespoons of crumble mixture to sprinkle on top later. Bake crusts for 8 minutes at 350 degrees.

While crusts are baking, combine a 15 oz can of 100% pure pumpkin (not canned pumpkin pie mix), 1 cup milk, 3.4 oz box instant vanilla pudding, 2 eggs, 1 teaspoon pumpkin pie spice, 1/3 cup brown sugar in a mixing bowl and blend at medium speed until well blended.

Reduce oven temperature to 325 degrees. Divide pumpkin mixture between the 4 ramekins, sprinkle remaining crust crumble on top and bake at 325 degrees for approximately one hour.

This reassuring Fall dessert is delicious hot, warm or cold. And it is not-too-sweet, which is nice since so much candy corn looms in the future. Enjoy!