Pumpkin Cheesecake Tartlets

I made these yummy tartlets to take to the Carolina football game last weekend. I even passed some out to the tailgaters next to us. I actually had them come over and ask for the recipe. It's so easy. You can use this recipe and make a full sized pie, but this was perfect for tailgating... one or two bite size.

1- 8oz pkg cream cheese, softened
1/3 cup sugar
1/4 tsp. vanilla
1 cup canned pumpkin
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice

Refrigerated Pie Crust (not frozen ones in the pan)
1 box contains 2 roll-out pie crusts


Combine cheese, sugar and vanilla in large bowl. Mix until smooth with an electric mixer. Add pumpkin and spices, beat till smooth and creamy.

Unroll pie crusts and cut with a round cookie cutter. Gather scraps and roll into a ball. Roll out with a rolling pin and continue to cut. Yields 42 mini tart shells. Tuck dough into mini tart pans and bake at 425 degrees until golden brown, about 10 minutes.

Cool and pour filling into shells. Refrigerate until set.

You can bake these like in the picture, by adding an egg to the filling mixture. Bake in uncooked shells at 400 degrees for approximately 20 minutes or until golden brown.