Preheat oven to 325 degrees F. Paper-line 12 muffin cups.
Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom
of each of prepared muffin cups.
Bake for 5 minutes.
Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small
mixer bowl until blended.
Add eggs; beat well.
Pour into muffin cups, filling 3/4
Bake for 25 to 30 minutes.
Cool in pan on wire rack.
Remove tarts from pan; refrigerate.
Garnish with sour cream.
Place morsels in small, heavy-duty plastic bag. Microwave
on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals,
kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.
Prep: 25 mins Cooking: 25 mins Level: Intermediate Yields: 12 servings
By: LIBBY'S PUMPKIN
Reprinted with permission from
VeryBestBaking.com and Nestlé®.