2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
sweeted whipped cream (optional)
Instructions
For the crumb crust (and crumb topping);combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly. For mini tarts, drop a generous teaspoon of mixture into each hole of a mini-cupcake tin;for cupcake-sized tarts, line a tin with foil cupcake liners and drop a generous tablespoon into each liner. Press down. Use leftover mixture to sprinkle on tarts before baking.
For the filling; combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs and seasoning and mix completely. Spoon into prepared crust (1 Tbsp. for minis, 2 generous Tbsp. for cupcake-sized). Finally, sprinkle the bites with reserved topping.
Bake at 350; for mini tarts, bake for about 15 minutes. For the cupcake-sized tarts, bake closer to 20.
Allow to cool completely and then refrigerate for at LEAST 24 hours. Run a knife around the edge of each tart to loosen and then gently pop out with the knife. Serve with sweetened whipped cream if desired.
Originally Submitted
11/2/2012
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