By Carolyn Casner, EatingWell

These mini pumpkin cheesecakes are a festive dessert for any gathering, especially Thanksgiving. Feel free to sprinkle a little extra cinnamon on top to amp up the warm, cozy flavors. If you don’t have pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, cloves and nutmeg. Use leftover pumpkin puree in muffins, soup and more.

Two-Bite Mini Pumpkin Cheesecake Tarts

Makes 24 mini cheesecakes

Active Time: 30 minutes

Total Time: 1 hour

4 ounces reduced-fat cream cheese

1/3 cup pumpkin puree

1/4 cup brown sugar

1 large egg

3/4 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1/8 teaspoon salt

All-purpose flour, for dusting

1 sheet frozen puff pastry, thawed according to package instructions

1. Preheat oven to 400 F. Coat a

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