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.
etal measuring cup.
For mini tarts: Add one rounded tablespoon
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove
t aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
equal amount of commercial pumpkin spice, or your own
heese, granulated sugar; flour and pumpkin pie spice until well blended
illers that might prevent the cheesecake from setting properly. Never substitute
illing, lightly whisk together the pumpkin and spices in a small
he sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt
pringform pan.
Bake the cheesecake for 45 minutes. It should
ot overmix.
Fold in pumpkin. Pour mixture into prepared crust
n a bowl, stir together pumpkin, brown sugar, eggs, evaporated milk