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Ingredients
- 18 paper baking cups (2 /12")
- 18 gingersnap cookies
- 12 oz. cream cheese, softened
- 3/4 cup sugar
- 1 Tbsp. corn starch
- 1 tea. pumpkin pie spice
- 2 eggs
- 1 cup canned pumpkin
- 1/3 cup karo lite corn syrup
Preparation
Step 1
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 minutes.
Pour filling into cups, dividing evenly.
Bake in a preheated 325 degree oven for 30-35 minutes, until just set.
Chill for 1 hour.