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18 paper baking cups (2½”)
18 gingersnap cookies
12 oz. cream cheese, softened
¾ cup sugar
1 tbs. corn starch
1 tsp. pumpkin pie spice
2 eggs
1 cup canned pumpkin

1. Place paper cups in muffin tins. Place 1 gingersnap in each cup.
2. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed.
3. Add eggs and blend well. Add pumpkin and syrup. Beat 1 min.
4. Pour filling into cups, dividing evenly. Bake in a preheated 325°F for 30-35 min. until just set.
5. Chill for 1 hr.

This entry was posted on Thursday, January 22nd, 2009 at 10:44 am and is filed under DESSERT. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.