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Serve individual pumpkin tarts when you need a change of pace from pumpkin pie.
Heat oven to 325°F. Place paper baking cups into muffin pan cups.
Combine cookie crumbs and butter in bowl. Press 1 tablespoon mixture unto bottom of each paper-lined muffin cup. Bake 5 minutes.
Beat pumpkin, sugar, cream cheese, pumpkin pie spice and vanilla in bowl until well mixed. Add eggs; beat well. Fill prepared muffin cups 3/4 full.
Continue baking 25-30 minutes. Cool completely. Remove tarts from pan. Cover; refrigerate. Garnish with sour cream, if desired.
Place chocolate chips in resealable plastic food bag. Microwave 20 seconds; knead bag. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle chocolate over tarts, if desired.
Recipe courtesy of NESTLÉ® USA.
Dietary Fiber: 0g
My tarts came out very mushy and almost liquid, even after I turned up the heat to 365. Tasty mush though
Each year I make it I receive raves. Sweet with the tartness from gingersnaps
Easy to make and very good..the second time I made these I cut back on the butter in the gingersnaps to 1 Tbsp.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/551
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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