Perfect Fall Treat: Mini Pumpkin Cheesecake Tarts

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   ["Lightly spray the back side of a mini cupcake pan lightly with cooking spray.", "Roll pie crust out on a floured surface. Use rolling pin to straighten edges but do not over roll. Cut into 2 1/2"" circles. Place circles on a flipped over mini pie tray. Make two indention's into each cup", "Bake for 11-13 minute till light brown.. Remove from oven and place on cooling tray. They should slide right off.", "As crust is cooling, whip cream until it forms soft peals (approx 2-3 minutes)

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   Add 1/4 cup of powdered sugar. Mix until peaks are stiff. Transfer to a bowl and refrigerate.", "Place the cream cheese, vanilla and maple extracts in the same bowl (no need to clean out) that was used to whip the cream and mix until creamy.", "Add remaining ingredients and mix until well combined. Filling will be nice and smooth. (I know you'll want to eat with a spoon right there and then!)", "Fold in Whipped cream that you had in the refrigerator", "Add mixture to piping bag and fill each of the individual tarts. Refrigerate tarts for 1 hour.", "ENJOY!!!!!", "Fun stuff!

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   1. I took the leftover pie crust and made little cookie hearts. Just cut pie dough into shapes, brush with butter and sprinkle sugar and cinnamon. bake at 350f or 10 minutes", "Fun Stuff #2

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   2. You will have some leftover mousse. I just made little mousse cups. Just as good without the calories of the crust :-)!", "check out www.livebakelove.blogspot.com for anymore of my recipes :-)"]

* Per serving · 4 servings · Values may vary.

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