Pumpkin, spices and pecans make a winning combination. In fact, with this much flavor, you’ll want to make these often.

 

 

 

 

Tips

Graham wafer crumbs can be purchased ready-made, but if you can’t find them, you’ll need about two
43?4- by 21?4-inch (11.5 by 5.5 cm) wafers to make 1?2 cup (125 mL).
Toasting pecans intensifies their flavor. Spread chopped pecans in a single layer on a baking sheet. Bake at 350°F (180°C) for 5 to 7 minutes or until lightly browned. Let cool, then measure.
Paper liners
Crusts
1?2 cupgraham wafer crumbs (see tip, 125 mL
at left)
1 tbspgranulated sugar15 mL
1?4 tspground cinnamon1 mL
2 tbspbutter, melted30 mL
Filling
8 ozcream cheese, softened250 g
1?4 cupgranulated sugar60 mL
2 tbsppacked brown sugar30 mL
1egg, at room temperature1
1?3 cupcanned pumpkin purée75 mL
(not pie filling)
1 tbspall-purpose flour15 mL
1?4 tspground cinnamon1 mL
1 tbspheavy or whipping (35%) cream15 mL
Topping
1 tbspbutter15 mL
1?4 cuppacked brown sugar60 mL
2 tbspheavy or whipping (35%) cream30 mL
1?3 cupchopped pecans, toasted (see tip, 75 mL
at left)
1?2 tspvanilla extract2 mL
1.Crusts: In a small bowl, combine graham wafer crumbs, sugar and cinnamon. Stir in butter.
2.Place a paper liner in each well. Spoon about 11?2 tsp (7 mL) crumb mixture into the bottom of each liner. Use the pie forming tool to tap crust into liner.
3.Filling: In a medium bowl, using an electric mixer on medium speed, beat cream cheese for 1 minute or until fluffy. Beat in granulated sugar and brown sugar until smooth. Reduce mixer speed to low and beat in egg and pumpkin until just combined. Beat in flour, cinnamon and cream just until smooth (do not overbeat).
Excerpted from 175 BEST BABYCAKES® CUPCAKE MAKER RECIPES by Kathy Moore & Roxanne Wyss © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

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Jennifer McCallum

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