This time of year, the temperature is dropping and all that is delicious is made from pumpkin: pies, bread, lattes—you name it.

This twist on the traditional pumpkin pie is sure to be a hit at any holiday gathering.

The recipe originated from Donna Kelly’s 101 Things to do With a Toaster Oven, where Kelly works with ramekins, a ceramic bowl often used to serve crème brûlée.  This recipe deviates from Kelly’s and uses baking cups in place of ramekins for more of an on-the-go appeal.

Begin by preheating the toaster oven at 325 degrees and set the block of cream cheese out to soften.  To expedite the softening,  place the cream cheese on a warm surface.

Mix graham cracker crumbs, a half tablespoon of Splenda and melted butter in a small bowl. Then press two tablespoons of the graham mixture into the bottom of each baking cup.

Place the baking cups into a six-cup muffin pan and bake in the toaster for 10 minutes or until golden brown.

While the mixture is in the toaster oven, beat the remaining Splenda with egg, vanilla, cinnamon and nutmeg with a fork. For best results, use a mixer. Once these ingredients have been mixed thoroughly, add the canned pumpkin and blend.

As the edges of the block of cream cheese are softening, gradually stir spoonfuls into the mixture until the entire block is added and the mixture is smooth.

After the graham cracker crust is done baking, remove pan from the toaster oven. Once cooled, fill cups to just below the brim with the cheesecake mixture.

Bake the cups for 15 minutes at 325 degrees. Once finished, remove the pan from the toaster and allow 10 minutes for the cheesecakes to cool. Refrigerate the cups for at least two hours prior to serving them. This recipe should yield six mini pumpkin cheesecakes.

Display these cheesecakes on a platter, or big plate, and garnish with whipped cream!

Ingredients:

1/2 cup graham cracker crumbs

1/4 cup Splenda granulated (not individual sweetener packets)

1 tablespoon butter, melted

1 8-ounce package light cream cheese, softened

1/2 cup canned organic pumpkin

1/2 teaspoon vanilla

1/4 teaspoon cinnamon

1 pinch nutmeg

1 large egg

1 toaster oven