115 oz can pureed pumpkin (NOT canned pumpkin filling)
3eggs and 1 egg yolk
1/4cupsour cream
1-1/2cupsgranulated sugar
1/2teaspoonground cinnamon
1/8teaspoonground nutmeg
1/8teaspoonground cloves
2tablespoonsall-purpose flour
1teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees.
Combine graham cracker crumbs, sugar and cinnamon. Add butter. Mix well. Press down into mini spring-form pans.
To make the filling, beat the cream cheese, add the pumpkin, eggs, sour cream, sugar and all the spices. Mix well. Add flour and vanilla and beat until thoroughly mixed.
Pour the mixture into the spring-form pans. For a thicker tart, pour mixture to within a quarter inch of springform pan.
Bake for 1 hour. Remove from oven and allow to sit and cool.