These have been a staple around our house at Thanksgiving, and are great for using up leftovers. Easy and good, even without the topping. The ricotta cheese makes them nice and light. This is the closest recipe to what my mom used to make:
Morning Coffee & Afternoon Tea: Pumpkin Cheesecake Cups
Pumpkin Cheesecake Cups
2 inch Gingersnap cookies
2 1/2 cups part-skim ricotta cheese
1 cup canned pumpkin puree
1/2 cup granulated brown sugar -- or to taste, I use less
2 large eggs
1 1/2 tsp vanilla
1/2 tsp ground allspice
1/2 tsp cinnamon
1/4 tsp ginger -- or you could use the equivalent pumpkin pie spice
Cupcake papers & tins
3/4 cup frozen non-dairy whipped topping (I use real whipped cream or creme fraiche)
Place one gingersnap in bottom of each cupcake paper and place in cupcake tin. Beat ricotta until smooth. Add remaining ingredients except whipped topping, and mix until well blended. Pour into cups.
Bake 20 minutes at 325° until lightly set; turn off heat and let stand in oven over 1 hour. Cool on rack and chill overnight. Serve with 1 tbsp of whipped topping.