Categories: Desserts

Ingredients

• 18 paper baking cups (2 1/2 ")
• 18 gingersnap cookies
• 12 oz cream cheese, softened
• 3/4 cup sugar
• 1 tbl cornstarch
• 1 tsp pumpkin pie spice
• 2 eggs
• 1 cup canned pumpkin
• 1/3 Karo light syrup

Directions

1. Place baking cups in muffin pan. Place 1 gingersnap in each cup.

2. Beat cream cheese, sugar, cornstarch and pumpkin pie spice with and electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute.

3. Pour filling into cups, dividing evenly. Baking a preheated 325 degree oven to 30 to 35 minutes until just set.

4. Chill for 1 hour.

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