So these are why I had to run to the store last night. If you like pumpkin you have to try these!
Ingredients:
18 Paper Baking Cups
18 Gingersnap Cookies
12 oz Cream Cheese, Softened
3/4 Cup Sugar
1 Tablespoon Argo Corn Starch
1 teaspoon Pumpkin Pie Spice
2 Eggs
1 Cup Canned Pumpkin
1/3 Cup Karo Lite Corn Syrup
Place paper baking cups in muffin pans. Place 1 gingersnap in each cup.
Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute.
Pour filling into cups, dividing evenly. Bake in a preheated 325 degree oven for 30-35 minutes, just until set.
Chill for 1 hour. Garnish as desired.
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