Ingredients
2 cups finely crushed pretzels3 tablespoons light brown sugar10 tablespoons butter, melted1 large egg whiteFILLING:2 tablespoons instant espresso powder1 tablespoon hot water1 can (15 ounces) pumpkin1 package (8 ounces) cream cheese, softened1/2 cup packed light brown sugar1 tablespoon pumpkin pie spice1-1/2 cups heavy whipping cream1 cup brickle toffee bits
Preparation
Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits.
Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.
