- 2/3 cup (about 15) crushed GF gingersnap cookies Mi-Del happen to be my favorite and what I use.
- butter or margarine, melted
- 1 pkg. (8 oz.) cream cheese, softened
- 1 cup pure pumpkin
- 1/2 cup granulated sugar
- 1 tsp nutmeg
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 large eggs
PREHEAT oven to 325° F. Paper-line 12 muffin cups.
COMBINE cookie crumbs and butter in small bowl. The cookie will have an effect on how much butter you need, you only want to use enough to make the cookie crumbs stick together when they are cooked. You don't want to drown your cookies in butter.
COMBINE cookie crumbs and butter in small bowl. The cookie will have an effect on how much butter you need, you only want to use enough to make the cookie crumbs stick together when they are cooked. You don't want to drown your cookies in butter.
BEAT cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract nutmeg 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. Feel free to garnish however you like. Personally I like to put a little chocolate sauce on them.
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