Bake crusts as per instructions on package.
With mixer, beat cream cheese until fluffy.
Add pumpkin, sugar, and spices.
Gently mix in whipped cream and maple syrup.
For tarts - Spoon into crusts. Refrigerate three hours or until set. Garnish as desired. For cheesecake - Bake at 325\u00b0 for 1 1/4 hours or until center appears nearly set when shaken.Store leftover cheesecake in refrigerator.
For the adventurous: sprinkle bacon over crust before spooning in mixture. After filling is in crust, sprinkle more bacon on top.
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.
u continue to prepare the cheesecake.
Filling preparation:
b>cheesecake.
Preheat the oven to 425 degrees.
Prepare the pumpkin
heese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat
inutes.
Combine cream cheese, pumpkin puree, and white sugar in
eat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice
easuring cup.
For mini tarts: Add one rounded tablespoon of
t aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
et cool.
For the Cheesecake Filling:.
***NOTE*** Make sure
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
illers that might prevent the cheesecake from setting properly. Never substitute
-inch springform pan).
Cheesecake: Beat together cream cheese,
If using fresh pumpkin the original recipe states: Bring a large pot
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
pringform pan.
Bake the cheesecake for 45 minutes. It should
ot overmix.
Fold in pumpkin. Pour mixture into prepared crust