18 paper baking cups (2-1/2")
18 Gingersnap cookies
12 oz cream cheese softened
3/4 cup sugar
1 tbsp Argo corn starch
1 tsp spice islands pumpkin spice
2 eggs
1 cup canned pumpkin
1/3 cup karo lite syrup
Place one ginger snap in each baking cup.
Beat cream cheese, sugar, corn starch, and pumpkin pie spice with and electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup and beat one minute.
Pour filling into cups and bake at 325 deg for 30-35 min until set.
Chill for 1 hr before serving.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment