Pumpkin Pie-Lets

Just in case you need a new take on an old favorite:

Pumpkin Pie Tartlets

16 (2-1/2 inch) foil baking cups

Nonstick cooking spray

1 c. granulated sugar

1 T. cornstarch

1t. ground cinnamon*

1/2 t. ginger*

*(or 1-1/2 t. Pumpkin Pie Spice)

1/2 t. salt

2 large eggs, beaten well

15 oz. pure pumpkin

1 can (15 oz.) evaporated milk

16 Nabisco brand Gingersnap Cookies

or 2 c. or more graham cracker crumbs

Garnish:

whipped topping

gingersnaps - broken in

1/4 in. - or smaller - pieces

or graham cracker crumbs

Method:

Preheat oven to 350*. Place baking cups on baking sheet with sides. Spray each cup with cooking spray (you may also want to put parchment under the baking cups or at least spray the baking sheet with cooking spray as well). Place 1 Ginger Snap cookie or spoonfull of graham cracker crumbs in the bottom of each baking cup.

Combine sugar, cornstarch, cinnamon/ginger/pumpkin pie spice (if using) and salt in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon in 1/4 to 1/3 cup of mixture into prepared baking cup.

Bake for 25-28 minutes or until knife inserted near centers comes out clean. Do not overbake or cookie may over-brown...(but even if it does scorch, it still tastes good, it just won't be as pretty)

Cool on baking sheet for 20 minutes. Refrgerage for at least 1 hour. Carefully remove each pie-let from baking cup. Place on a pretty serving plate and top each with whipped topping and cookie/graham cracker crumbs.

Attractive mini-dessert, great for little hands to manage! Hendrik loved his 'baby' pumpkin pie!