Pumpkin Cheesecake Bites

Want more pumpkin? Me, too. These are awesome. Again...thanks to my new favorite website Ourbestbites.com.

Crumb Crust
2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted

Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly.

For mini tarts, drop a generous teaspoon of mixture into each hole; for cupcake-sized tarts, line a tin with foil cupcake liners and drop a generous tablespoon into each liner. Press down. Use leftover mixture to sprinkle on tarts before baking.

Pumpkin Cream Cheese Filling
2 cups pumpkin
2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Sweetened whipped cream (optional)

Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs and seasoning and mix completely. Spoon into prepared crust and sprinkle with reserved topping. Bake at 350; for mini tarts, bake for about 16 minutes. For the regular tarts, bake closer to 20. If you'd like the crumb topping a little darker, you can turn the broiler on for a few minutes, but you have to keep a close eye on them because they will literally burn in a few seconds.

Allow to cool completely and then refrigerate. Run a knife around the edge of each tart to loosen and then gently pop out with the knife. Serve with sweetened whipped cream if desired. Can be made up to 3 days ahead.

Makes 48 small tarts or 24 regular.