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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 18 |
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I haven't tried this yet. It's from Argo cornstarch. These need to chill for one hour after they've baked. Ingredients:
18 gingersnaps |
12 ounces cream cheese, softened |
3/4 cup sugar |
1 tablespoon cornstarch |
1 teaspoon pumpkin pie spice |
2 eggs |
1 cup canned pumpkin |
1/3 cup corn syrup (light) |
Directions:
1. LINE 18 muffin wells with paper cupcake liners. Place 1 gingersnap in each.
2. BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
3. POUR filling into liners, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
4. CHILL for 1 hour. Garish as desired. A little dallop of whipped cream topped with a pecan half looks pretty.
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