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.