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PREHEAT oven to 325° F. Paper-line 12 muffin cups.
COMBINE cookie crumbs and butter in normal size bowl. Press scant tablespoon onto bottom of every of prepared muffin cups. Bake for five minutes.
BEAT cream cheese, pumpkin, sugar, pumpkin cake spice and vanilla flavoring in small mixer bowl until blended. Add eggs beat well. Pour into muffin cups, filling 3/4 full.
BAKE for twenty five to half an hour. Awesome in pan on wire rack. Remove tarts from pan refrigerate. Garnish with sour cream. Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 25 seconds knead. Microwave at additional 10-second times, kneading until smooth. Cut small corner from bag squeeze to drizzle over tarts.
Dietary Information
Meal 12
Calories Per Serving 170
Energy 90
- Total Fat 10 g 16%
- Saturated Fats 5 g 27%
- Cholesterol 55 mg 19%
- Sodium 135 mg 6%
- Carbohydrates 18 g 6%
- Soluble Fiber 1 g 3%
* Percentage Daily Values derive from a 2000 calorie diet.