Pumpkin Cheesecake Tarts, Anyone? from Maureen Locher

Hi All,

 

I inhaled delicious little pumpkin tarts the other day, got the recipe and want to share it with you in plenty of time for Thanksgiving.

 

You will need:

 

12 oz. cream cheese – softened

¾ cup sugar

1 T. cornstarch

1 t. pumpkin pie spice

2 eggs

1 cup canned pumpkin

1/3 cup light corn syrup

Gingersnaps

 

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Line muffin pans with cupcake liners. Put one gingersnap in each cup. Beat first 4 ingredients until mixed. Add next 3 one at a time and beat on high for 1 minute. Pour batter into cups. Bake at 325 degrees for 30-35 minutes until just set. Chill 1 hour. I think this makes 24, but I’m not sure - haven’t made it myself yet.

 

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Easy decoration – sprinkle a very small amount of green colored sugar after baking. My disclaimer: When you can’t stop eating these, don’t blame me! Enjoy! :)

 

Visit Maureen at www.MaureenLocher.com and at www.CatholicMom.com. Maureen is copy editor and columnist for Mamazina.

 

Comments

[Kris Underwood]

Ooooh, gingersnaps.....paired with pumpkin. I bet these are good.