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| Servings | cook method | prep | cook | ready |
| 18 | Bake/Roast | 20 minutes | 20 - 30 minutes | 3+ hours |
- 1 cup ground walnuts
- 4 teaspoons granulated sugar
- 1 tablespoons margarine or butter, melted
- 2 packages (8 ounces each) reduced fat cream cheese (Neufchatel)
- 1/2 cup canned pumpkin
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- dash ground cloves
- dash ground nutmeg
- 2 eggs
- whipped light cream topping
- ground cinnamon, (optional)
1. Preheat oven to 325°F (300°F if using dark non-stick pan).
Place paper liners in 36 miniature muffin cups.
2. For crust, combine walnuts, 4 teaspoons sugar and the
margarine or butter in medium bowl until well blended.Press
about 1 teaspoon of the walnut mixture firmly onto bottom of
each prepared muffin cup. Bake 5 minutes. Cool.
3. For filling, beat Neufchatel cheese, pumpkin, 1/2 cup sugar,
vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in
large bowl with electric mixer on medium speed until well
blended.
4. Gradually add eggs one at a time, beating on low speed after
each addition. Spoon evenly over crusts.
5. Bake 15 minutes, or until centers are almost set. Cool.
6. Refrigerate at least 2 hours, or until chilled.
7. Top with whipped cream just before serving and sprinkle with
additional cinnamon, if desired.
