Maple Pumpkin Cheesecake Tarts

• 1 (8 ounce) package light cream cheese, softened
• 1 (15 ounce) can pumpkin pie filling
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup low-fat whipped cream
• 3/4 cup maple syrup
• 36 tart shells (3-inch)
• or
• 1 graham cracker crust (9-inch)
• For the adventurous
• 8 pieces maple bacon, crumbled

1. Bake crusts as per instructions on package.
2. With mixer, beat cream cheese until fluffy.
3. Add pumpkin, sugar, and spices.
4. Gently mix in whipped cream and maple syrup.
5. For tarts - Spoon into crusts. Refrigerate three hours or until set. Garnish as desired. For cheesecake - Bake at 325u0b0 for 1 1/4 hours or until center appears nearly set when shaken.Store leftover cheesecake in refrigerator.
6. For the adventurous: sprinkle bacon over crust before spooning in mixture. After filling is in crust, sprinkle more bacon on top.

light cream cheese, pumpkin pie filling, sugar, ground cinnamon, ground nutmeg, lowfat whipped cream, maple syrup, shells, graham cracker crust, adventurous, maple bacon

Taken from www.food.com/recipe/maple-pumpkin-cheesecake-tarts-381593 (may not work)