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- Preparing Time: 1 hour and 33 minutes
- Total Time: -
- Served Person: 24
- 1/2 cup white sugar
- 2 teaspoons ground cinnamon
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 egg whites
- 2 (8 ounce) packages low-fat cream cheese, at room temperature
- 24 vanilla wafer cookies
- Carbohydrate 11.5
- Cholesterol 11
- Fat 4.6
- Protein 2.8
- Sodium 122
- Calories 97 calories;
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners. Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain. Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full. Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.
