Prep Time: 10 minutes

Ingredients:

• 8 oz light cream cheese (softened)
• 30 mini-nilla wafer cookies
• ¼ cup light sour cream
• ¼ Splenda sugar blend
• 1 egg
• ½ tsp vanilla extract
• ¾ cup canned pure pumpkin
• ½ tsp ground cinnamon
• 1 pinch ground nutmeg

Directions:

1. Preheat oven to 350 degrees
2. Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
3. In a medium bowl, add remaining ingredients and mix with an electric mixture until smooth.
4. Fill each muffin cup with pumpkin-cream cheese mixture.
5. Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.

Photo Source: Peter Papoulakos

Recipe Source: Diabetes Food Hub (https://www.diabetesfoodhub.org/recipes/mini-pumpkin-tarts.html?home-category_id=20)