Pre-heat oven 325deg. Place paper baking cups in
muffin pans. Place 1 gingersnap in each cup.
Beat cream cheese, sugar, corn starch and pumpkin
spice with electric mixer until well mixed. Add
eggs and blend well. Add pumpkin and syrup. Beat 1
minute.
Pour filling into cups, dividing evenly. Bake for
30-35 min until set.
Chill for 1 hour and garnish if desired.
Serving
Suggestions
whipped cream
Originally Submitted
12/23/2012
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