Pumpkin Cheesecake in Pastry

• 6 frozen puff pastry shells
• 1 cup milk
• 8 ounces cream cheese, softened
• 7 12 ounces canned canned solid-pack pumpkin
• 12 cup maple syrup
• 3 12 ounces cheesecake flavor instant pudding and pie filling (or vanilla instant pudding, 4-serving size)
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla
• 14 teaspoon ground nutmeg
• 14 teaspoon ground allspice

1. Bake puff pastry shells according to package directions.
2. Cool completely.
3. Meanwhile, combine milk, cream cheese, pumpkin, syrup, pudding mix, cinnamon, vanilla, nutmeg, and allspice in food processor; process until smooth.
4. Transfer to medium bowl; cover and refrigerate until ready to serve.
5. When ready to serve, remove top of pastry shell.
6. Spoon about 1/2 cup pumpkin filling into each shell.
7. Sprinkle with additional cinnamon, if desired.

pastry shells, milk, cream cheese, solidpack, maple syrup, flavor instant, ground cinnamon, vanilla, ground nutmeg, ground allspice

Taken from www.food.com/recipe/pumpkin-cheesecake-in-pastry-296659 (may not work)