Mini Pumpkin Cheesecakes

Graham Crackers, plain, honey, or cinnamon, .33 cup, crushed Butter, salted, 1 pat (1" sq, 1/3" high)
Salt, 1 tsp
Pumpkin Pie Mix, canned, .33 cup
*Weight watchers whipped cream cheese spread, 5.3 tbsp
*Brown sugar (C & H Dark Brown), 1.5 tbsp
*Pumpkin Pie spice, .25 tsp
egg white, fresh, 1 large

I decided to try and make the really tiny cupcake liners instead. This could be a nice small treat after dinner.

Pre-heat oven to 325. Place 4 cup cakes liners in a stanard sized cupcake pan. Combine graham crumbs, melted butter and salt in a small bowl. Spoon crumb mixture envenly into bottom of cupcake liners, press down lightly with your fingers to flatten, and bake for 5 minutes or until browned. In a medium bowl, beat together pumpkin, cream cheese, brown sugar, egg white, and pumkin pie spice until smooth. Spoon evenly into cups and bake for an additional 25 mins or until set. Let cool and serve at room temperature or chill and serve cold.

Serving Size: 4 cupcakes

Number of Servings: 4

Recipe submitted by SparkPeople user SKYBLUE112111.