*18 paper baking cups (2 1/2 inch)
*18 gingersnap cookies
*12 ounces cream cheese, softened
*3/4 cup sugar
*1 Tablespoon corn starch
*1 teaspoon pumpkin pie spice
*1 cup canned pumpkin
*1/3 cup corn syrup (light or dark)
Here's what you do:
*Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and syrup; beat 1 minute.
*Pour filling into paper baking cups, dividing evenly. Bake in a preheated 325 degree oven for 30-35 minutes, until just set.
Here's a handy dandy little recipe card I made for you! Just click, save and print! (Thanks to Mel over at The Larson Lingo for this great idea!)