Yields 12 cupcakes or 8 mini Ready Crust Graham Crack Pie Crusts
- 1 pkg (8 oz) cream cheese, room temperature
- 1/3 c white sugar
- 1 tbsp PLUS 1 tsp flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 lg egg, room temperature
- 1/3 c pureed pumpkin
- Chopped walnuts
- Either: 6 Mini Ready Crust Graham Crack Pie Crusts or 12 Nilla wafers and cupcake liners
- Toppings (I used cool whip and caramelized sugar)
If using the mini Ready Crust Graham Crack Pie Crusts, pre-bake in the oven at 375 degrees for 5 minutes. Allow to cool. Add walnuts to the bottom of the crusts and drizzle caramel over.
If using a cupcake pan, place a Nilla wafer in the bottom of each cupcake liner. Add walnuts to the bottom and drizzle caramel over.
Meanwhile, in a large bowl, beat the cream cheese until light and fluffy. Add the sugar, flour, cinnamon and nutmeg. Beat in the egg. Add the pumpkin.
Pour the batter into cupcake liners or into Mini Ready Crust Graham Crack Pie Crusts 2/3 full.
Bake for 20 to 25 minutes. Cool. Cover and chill until ready to serve.
Top with your favorite toppings.