Mini Pumpkin Pies

• 1 pkg. (4 oz.) mini graham cracker pie crusts (6 shells)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1/2 cup plus 1 Tbsp. sugar, divided
• 2 eggs, divided
• 1 cup canned pumpkin
• 1/2 tsp. pumpkin pie spice
• 1/4 cup chopped PLANTERS Pecans
• 6 Tbsp. thawed COOL WHIP LITE Whipped Topping

1. Heat oven to 350 degrees F.
2. Place pie crusts on baking sheet.
3. Mix Neufchatel, 1 Tbsp.
4. sugar and 1 egg until blended; spoon into pie crusts.
5. Mix pumpkin, spice, remaining sugar and egg until blended; spoon over Neufchatel layers in pie crusts.
6. Sprinkle with nuts.
7. Bake 40 min.
8. or until centers are set.
9. Cool completely.
10. Serve topped with COOL WHIP.

graham cracker pie crusts, cheese, sugar, eggs, pumpkin, pumpkin pie spice, pecans, topping

Taken from www.kraftrecipes.com/recipes/mini-pumpkin-pies-119191.aspx (may not work)