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1
Heat oven to 325F.
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2
Place paper baking cups into muffin pan cups.
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3
Combine cookie crumbs and butter in bowl.
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4
Press 1 tablespoon mixture unto bottom of each paper-lined muffin cup.
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5
Bake 5 minutes.
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6
Beat pumpkin, sugar, cream cheese, pumpkin pie spice and vanilla in bowl until well mixed.
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7
Add eggs; beat well.
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8
Fill prepared muffin cups 3/4 full.
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9
Continue baking 25-30 minutes.
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10
Cool completely.
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11
Remove tarts from pan.
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12
Cover; refrigerate.
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13
Garnish with sour cream, if desired.
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14
Place chocolate chips in resealable plastic food bag.
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15
Microwave 20 seconds; knead bag.
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16
Microwave at additional 10-second intervals, kneading until smooth.
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17
Cut tiny corner from bag; drizzle chocolate over tarts, if desired.
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18
Recipe courtesy of NESTLE USA.
