Ingredients
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1 (14 ounce) can condensed milk, i always use eagle brand low fat
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1 (15 ounce) can pumpkin, not pumpkin pie filling
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1/4 cup maple syrup, not pancake syrup,use the real thing
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3 eggs
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1 1/2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg (or instead of cinnamon and nutmeg, use 2 teaspoons pumpkin pie spice)
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1/2 teaspoon salt
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24 gingersnap cookies
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3 (8 ounce) packages low-fat cream cheese or 3 (8 ounce) packages cream cheese, i always use philadelphia brand,softened
Instructions
- Preheat oven to 350 degrees.
- Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
- In a large bowl beat cream cheese until fluffy.
- Gradually beat in condensed milk until mixture is smooth.
- Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
- Mix well.
- Spoon into muffin cups.
- Fill 3/4 full.
- Bake for 40 minutes or until center appears nearly set when shaken.
- Cool 1 hour.
- Cover and refrigerate for 4 hours.
- I served with whipped cream that was lightly dusted with ground cinnamon.