Directions
PREHEAT oven to 325° F. Paper-line 12 muffin cups.
COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.
BEAT cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.
BAKE for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.
Nutritional Information
- Serving Size
1/12 servings of recipe
- Calories 170
- Calories from Fat 100
* Percent Daily Values are based on a 2000 calorie diet.
Learn more
% Daily Value *
- Total Fat 11g 17%
- Saturated Fat 6g 29%
- Cholesterol 60mg 20%
- Sodium 110mg 5%
- Carbohydrates 16g 5%
- Dietary Fiber .5g 4%
- Sugars 11g
- Protein 3g
- Vitamin A 50%
- Vitamin C 0%
- Calcium 2%
- Iron 4%