INGREDIENTS
- 24 gingersnaps
- 12 oz. cream cheese, softened
- 3/4 c. sugar
- 1 T cornstarch
- 1 t pumpkin pie spice
- 2 eggs
- 1 c. canned pumpkin
- 1/3 c. corn syrup
DIRECTIONS
Preheat oven to 325. Place baking cups in muffin pan. Place one gingersnap in each cup. Beat cream cheese, sugar, cornstarch, and pumpkin pie spice with mixer until well mixed. Add eggs and blend well. Add pumpkin and corn syrup. Beat 1 minute. Pour filling into cups, dividing evenly. Bake for 30-35 minutes until just set. Chill for one hour.
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