- Combine melted butter and cookie crumbs. Divide mixture among twelve 4 oz jars (about 2 tablespoons per jar), pressing down firmly to form the crust.
- In a large bowl, whip cream cheese until smooth. Add pumpkin purée, sugar, vanilla, and pumpkin spice syrup. Whip for a minute on high, scrape sides of the bowl, then whip again for about 30 seconds, or until smooth. Divide mixture among jars. (You can refrigerate at this point if it will be a while before serving.)
- Top pumpkin cream with whipped cream, and drizzle with Amoretti® Salted Crema di Caramel syrup.