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Pumpkin, Spice & Everything Nice Muffins

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(67)

Very good.

Patricio S., FL on 11/09

Pumpkin Cheesecake Tarts

LIBBYS.^® Only Homemade Tastes This Good.™

Level: Intermediate

Crushed gingersnaps are the base for these delicate pumpkin and cream cheese cups. These can be topped with sour cream and semi-sweet morsels and will make a big impression on your buffet table.

Prep: 25 min

Cooking: 25 min

Yields: 12 servings

Ingredients

2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1 cup LIBBY'S® 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream, (optional)
2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, (optional)

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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.

Remember to follow baking instructions before consuming.

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Recipe Reviews

Patricio S. , FL
November 2009

Delicious

Very good..

Renee M. , Carlsbad, CA
January 2009

Delicious & Impressive!

Followed the recipe exactly and they were great! Made the next batch with mini-muffin cups (baked them 11 to 13 mins.) and they were easier for the toddlers to eat, adults loved them bite-sized at Christmas. Added powdered sugar to the sour cream. Everybody wants more! They will make you a baking star!!!.

Arnold B. , sarasota, FL
December 2008

Try this variation

Remove 2 tablespoons of white sugar and replace with brown. Add 1 teaspoon of all spice, 1 teaspoon of instant coffee, and a ¼ teaspoon of ginger. Fill to the top and sprinkle with crushed walnuts and bake. (Use cinnamon graham crackers ).

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NUTRITION FACTS
Amount Per Serving 12 servings
Serving Size 1/12 of recipe
Calories 170
Calories from Fat. 100
% 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%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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