- 12 gingersnaps
- 2 1/2 cups part skim ricotta cheese
- 1 cup canned pumpkin puree
- 1/2 cup granulated brown sugar
- 2 large eggs
- 1/1/2 tsp vanilla
- 1/2 tsp ground allspice
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 3/4 cup frozen non-dairy whipped topping, thawed
Place one ginger snap in bottom of cupcake papers. Beat ricotta until smooth. Add remaining ingredients, except topping and mix until well combined. Pour mixture into cups.
Bake 20 minutes at 350° until lightly set; turn off heat. Let stand in oven 1 hour. Cool on rack and chill overnight. Serve with 1 tbsp topping.