I was pulling out all my Thanksgiving recipes today (I like to be prepared), and I ran across this old recipe.
When I was a teacher, this is one of the recipes we made every year for our annual Thanksgiving "lunch". I had special ed kids from K-6, a small group, with a wide range of abilities and backgrounds. This recipe was easy enough that there was something for everyone to do. We invited the parents, and we all had a great meal together once every year around a couple of large decorated tables. The kids were always so proud to serve mom or dad their very own "cheesecake" that they had made themselves. It's not really cheesecake, but it's tasty anyway, and it can be made ahead of time, which is perfect for this kind of thing. Of course, these would also be great to serve on a tiered tray for a Thanksgiving Afternoon Tea.
Pumpkin Cheesecake Cups
2 inch Gingersnap cookies
2 1/2 cups part-skim ricotta cheese
1 cup canned pumpkin puree
1/2 cup granulated brown sugar
2 large eggs
1 1/2 tsp vanilla
1/2 tsp ground allspice
1/2 tsp cinnamon
1/4 tsp ginger
Cupcake papers & tins
3/4 cup frozen non-dairy whipped topping
Place one gingersnap in bottom of each cupcake paper and place in cupcake tin. Beat ricotta until smooth. Add remaining ingredients except whipped topping, and mix until well blended. Pour into cups.
Bake 20 minutes at 325° until lightly set; turn off heat and let stand in oven over 1 hour. Cool on rack and chill overnight. Serve with 1 tbsp of whipped topping.