Nilla Wafers (for the crust)
1/4 Cup flour
1 Can Pumpkin
1 tablespoon Ginger
1 tablespoon Cinnamon
1 tablespoon Cloves
1 tablespoon Nutmeg
4 packages 8 oz cream cheese (I use the 1/3 less fat but regular will work as well)
1 cup brown sugar (I use the splenda blend to lower the calories)
2/3 cup sugar (again I use the splenda blend)
5 eggs or 2 1/4 cups Egg Beaters
Heat oven to 325
In bowl beat cream cheese until smooth and creamy and then slowly add in the brown sugar and sugar again until smooth. Then slowly mix in the eggs. Once all that is blended add in pumpkin spices and the pumpkin and mix till well blended and smooth and creamy.
Place liners in cupcake pan and place a Nilla Wafer in each cup to serve as the crust. Pour batter equally into each cup so that they are about 3/4 of the way full.
Bake for approximately 25 minutes. then let cool at least an hour before removing from the pan so they can setup. Should make roughly 36 cupcakes.