I wanted to try something a bit different than the usual pumpkin pie and also something that did not require me making a crust. Crushed cookies and butter make an easy and great alternative so tea biscuits were the answer. You can easily substitute cookies such as vanilla wafers, graham crackers or ginger snaps. Cream cheese taste so smooth and creamy when added to pumpkin and get your tart that little something extra. I used a large tart pan and was able to bake the entire batch at once. My pan was non-stick and high quality so I also did not have to worry about greasing and the tarts slid out easily.
2/3 cup crushed tea biscuits
2 tablespoons butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 cup Pure Pumpkin
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground mace
1 teaspoon vanilla extract
2 large eggs
whip cream, topping optional
ground cinnamon, topping optional
1. Pre-heat oven to 325F. Grease a non-stick muffin or tart pan.
2. Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.
3. 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.
4. Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with