Recipe courtesy of Paula Deen
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Total:
1 hr 15 min
Prep:
25 min
Inactive:
10 min
Cook:
40 min
Yield:
8 servings
Level:
Easy

Ingredients

Cake: 
Filling:

Directions

Special equipment: 10 (5-inch) removable bottom tart pans

Preheat oven to 350 degrees F. 

Cake: Combine the cake mix, egg and butter and mix well with an electric mixer. Divide the mixture into 10-equally sized balls. Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan. 

Filling: In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing. 

Serve with fresh whipped cream and candy topping. 

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