Maple Pumpkin Cheesecake Tarts

Ingredients:

• 1 (8 ounce) package light cream cheese, softened
• 1 (15 ounce) can pumpkin pie filling
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup low-fat whipped cream
• 3/4 cup maple syrup
• 36 tart shells (3-inch) or 1 graham cracker crust (9-inch)
• Optional: 8 pieces maple bacon, crumbled

Directions:Prep Time: 20 min Total Time: 1.5-3.25 hrs Yield: 36 tarts or 8 slices

1. Bake crusts as per instructions on package.

2. With mixer, beat cream cheese until fluffy.

3. Add pumpkin, sugar, and spices.

4. Gently mix in whipped cream and maple syrup.

5. For tarts - Spoon into crusts. Refrigerate three hours or until set. Garnish as desired.

For cheesecake - Bake at 325º for 1 1/4 hours or until center appears nearly set when shaken.

6. For the adventurous: sprinkle bacon over crust before spooning in mixture. After filling is in crust, sprinkle more bacon on top.

Store leftovers in refrigerator.

Approx. Calories 100 per tart or 400 per slice