u continue to prepare the cheesecake.
Filling preparation:
Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in
eat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice
Remove the shells from the freezer and let them thaw at room temperature for 15 minutes.
Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.
Spoon about 1 tablespoon of the filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping and a sprinkling of the pumpkin pie spice, if you like.
b>cheesecake.
Preheat the oven to 425 degrees.
Prepare the pumpkin
n a mixer, mix all pumpkin filling ingredients. scraping down sides
heese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat
inutes.
Combine cream cheese, pumpkin puree, and white sugar in
efrigerator to keep chilled until pumpkin pie filling is ready.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
etal measuring cup.
For mini tarts: Add one rounded tablespoon
t aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
heese, granulated sugar; flour and pumpkin pie spice until well blended
illers that might prevent the cheesecake from setting properly. Never substitute
-inch springform pan).
Cheesecake: Beat together cream cheese,
ream cheese until smooth; add pumpkin puree, eggs, egg yolk, sour
illing, lightly whisk together the pumpkin and spices in a small
he sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt
separate bowl, mix together pumpkin pie filling and Greek yogurt