What You'll Need:
2/3 cup (about 15) crushed gingersnap cookies
2 Tablespoons butter or margarine, melted
1 - 8oz Package cream cheese, softened
1 Cup canned Pumpkin
1/2 Cup granulated sugar
1 Teaspoon pumpkin pie spice
1 Teaspoon vanilla extract
2 Large eggs
2 Tablespoons Semi-Sweet Chocolate Morsels, (optional)
How You Make It:
Preheat oven to 325°F (160°C). Line a muffin tin with 12 paper muffin cups .
Combine cookie crumbs and butter in small bowl. Press small 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 for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.
Makes 12 servings.
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