Preheat oven to 350 degrees F (180 degrees C). Line a 24-mini muffin tin with liners.
In a small bowl, mix the
Graham Cracker Crumbs (1/2 cup)
Light Margarine (1 1/2 Tbsp)
Ground Cinnamon (1/2 tsp)
together. Divide over your 24 mini liners and pat down.
Bake the crust in oven for 4 to 5 minutes.
Use an electric mixer to beat together
Light Cream Cheese (3/4 cup)
Granulated Sugar (1 Tbsp)
All-Purpose Flour (1/2 Tbsp)
Canned Pumpkin Purée (1/4 cup)
Vanilla Extract (1/2 tsp)
Ground Nutmeg (1/2 tsp)
. Spoon into muffin liners. Bake in oven for 14 minutes.
Let cool and then chill in fridge for 1 hour. When ready to serve, top with
Whipping Cream (to taste)
Ground Cinnamon (to taste)
Pumpkin Seeds (to taste)