Low Carb Pumpkin Cheesecake Tarts

CRUST 1. Put 8 Tbsp. room temperature butter, 2 eggs, and 2 Tbsp. Splenda into a mixing bowl. 2. Beat them well until the mixture is liquid. It may still have a little bit of butter lumps in there, but that is fine. 3. Add your coconut flour in bit by bit and mix it into the buttery eggs. 4. Keep working it until it gets to a pliable consistency. Put it in some saran wrap and put it in the fridge for 20-30 minutes. 5. Take your dough out from the fridge. Squish the dough out onto some parchment paper. 6. Roll the dough out with a rolling pin until it is about 1/4 inch thick. PUMPKIN CHEESECAKE FILLING 1. Put your 6oz block of cream cheese into a mixing bowl. 2. Beat well until it is creamed. 3. In a seperate bowl, mix the 3/4 Cup Splenda, 1 tsp. Cinnamon, 1 tsp. Allspice, and 1/2 tsp. Groung Ginger together. 4. Add your pumpkin puree to your cream cheese and beat them together. 5. Add your sugar/spice mixture and eggs to the cream cheese and mix well. THE MARRIAGE 1. Preheat your oven to 400 degrees. 2. Fill your cupcake tin with the dough – as many as you can get. I decided to make mine a little bit thick. 3. Put them into the oven for about 5-6 minutes or until the edges start to turn golden brown. 4. Set your oven to 350 degrees. 5. Fill your pastry shells with the pumpkin cheesecake mixture, almost full. 6. Stick them in the oven for about 15-20 minutes. You have to gauge this, but once the edges of the crust was beginning to turn brown, I took them out. 7. Let them cool, and remove from your cupcake tray. Be careful as the crust is a little crumbl-y, I had a few pieces break off as I was removing them from the cupcake tray.