Preheat oven to 325 degrees F. Paper-line 12 muffin cups.
Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of muffin cups. Bake for 5 minutes.
Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full. Bake for 25 to 30 minutes.
Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream.
Ingredients:
Source: from the libby pumpkin web site
