2/3  c (about 15) crushed vanilla wafers

2 T butter or margarine, melted

1 pkg (8 oz) cream cheese, softened  

1 c LIBBY's 100% Pure Pumpkin (this brand recommended because it's not too watery)

1/2 c granulated sugar

1 tsp pumpkin pie spice

1 tsp vanilla extract

2 large eggs

2 T sour cream (optional)

2 T semi-sweet chocolate morsels (optional)

 

Preheat oven to 325 degrees.  Paper-line 12 muffin cups.  Combine cookie crumbs and butter in a small bowl.  Press scant tablespoon onto bottom of each of prepared muffn cups.  Bake for 5 minutes.  Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended.  Add eggs; beat well.  Pour into muffin cups, filling 3/4 full. 

Bake for 25-30 minutes.  Cool in pan on wire rack.  Remove tarts from pan; refrigerate. 

Optional steps:  Garnish with sour cream.  Place chocolate morsels in small, heavy-duty plastic bag.  Microwave on HIGH (100%) power for 20 seconds, then knead.  Microwave at additional 10-second intervals, kneading until smooth.  Cuty tiny corner from bag, squeeze to drizzle over tarts.