Ingredients Jump to Instructions ↓

  1. 2/3 cup (about 15) crushed gingersnap cookies

  2. 2 tablespoons butter or margarine , melted

  3. 1 pkg. (8 oz.) cream cheese , softened

  4. 1 cup LIBBY'S® 100% Pure Pumpkin

  5. 1/2 cup granulated sugar

  6. 1 teaspoon pumpkin pie spice

  7. 1 teaspoon vanilla extract

  8. 2 large eggs

  9. 2 tablespoons sour cream ,

  10. 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels ,

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325° F. Paper-line 12 muffin cups. COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes. 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. BAKE for 25 to 30 minutes. Cool 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 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts. For nutrition information about LIBBY'S PUMPKIN, click here .


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