20-Minute Pumpkin Pie Cheesecake Parfait

For the pumpkin pie layer:
Place all the ingredients for the pumpkin pie layer in a food processor. Pulse until smooth and creamy. Transfer to a large bowl and set the bowl aside. Clean the food processor to prepare for the next step.

For the cheesecake layer:
Place all the ingredients for the cheesecake layer in the (cleaned) food processor. Pulse until smooth and creamy. Transfer to a second bowl and set it aside. Clean the food processor to prepare for the next step.

For the almond crumble:
Place the almonds and cinnamon in the (cleaned) food processor and pulse until almonds are crushed into large crumbs. Using your hands, crush the graham crackers and add them into the food processor. Pulse for just a few seconds more, until graham crackers are also large crumbs.

To prepare the parfaits:
Spoon a heaping tablespoon of the pumpkin pie mixture into small, 3-ounce serving containers or glasses. Add a heaping tablespoon of the cheesecake mixture over the pumpkin layer. Top with a heaping tablespoon of the almond crumble. Repeat, adding a second layer of pumpkin and cheesecake, and top with more of the almond crumble. Serve immediately.

Or you can store the pumpkin and cheesecake mixtures in separate covered containers in the fridge. Store the almond crumble in a covered container at room temperature. Then assemble the parfaits immediately before serving.