Ingredients: 2⁄3 cup (about 15) crushed gingersnap cookies 2 tablespoons butter, melted 1 package (8 ounces) cream cheese, softened 1 cup pure pumpkin 1⁄2 cup sugar 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 2 large eggs 2 tablespoons sour cream (optional) 2 tablespoons semisweet chocolate morsels (optional)

Directions: Preheat oven to 325°F. Line 12-muffin pan with paper liners. Combine cookie crumbs and butter in small bowl. Press a scant tablespoon onto bottom of each paper cup. Bake 5 minutes. Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla extract in a small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling three-fourths full. Bake 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. If desired, garnish with sour cream. If desired, place morsels in small heavy-duty plastic bag. Microwave on High power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts. Makes 12 tarts. (Recipe from Libby’s Pumpkin) *See more recipes in our dessert collection