Ingredients
1/2
cup crushed gingersnap cookies
1
tablespoon margarine or butter, melted
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1/2
cup pumpkin pie mix (not plain pumpkin)
1/2
teaspoon unflavored gelatin
2
tablespoons hot water
1/2
teaspoon vanilla
1
container (6 oz) Yoplait® Light pumpkin pie yogurt
1/2
teaspoon pumpkin pie spice, if desired
Preparation
Heat oven to 375°F. Place mini foil baking cup in each of 12 mini muffin cups. Spray bottoms of cups with cooking spray.
In small bowl, mix crust ingredients. Press 1 1/2 tablespoons mixture in each cup.
Bake about 5 minutes or until just starting to turn golden brown. Cool about 5 minutes while making filling.
In medium bowl, beat cream cheese and pumpkin pie mix with electric mixer on medium-high speed until blended. In small bowl, stir gelatin into hot water, stirring until dissolved. Add to cream cheese mixture; beat until combined. Add vanilla and yogurt; beat until thoroughly combined. Spoon 2 tablespoons filling into each cup. Sprinkle with pumpkin pie spice. Refrigerate about 4 hours or until set.
