Pumpkin pies with liquid filling

Ingredients:

Warp:

• 1 egg
• 1 pack (515 g) of muffin mix
• 8 tablespoons melted butter

Filling:

• 3 eggs
• 425 gr. pumpkin puree
• 1 pack (225 g) softened Philadelphia cream cheese
• 1 tsp vanilla extract
• 8 tablespoons melted butter
• 1 pack (450 g) powdered sugar
• 1 teaspoon ground cinnamon
• 1 tsp. grated nutmeg
• Fresh whipped cream, for garnish
• Candies for decoration (broken pieces of Snickers bars, Mars bars, chocolates, M&Ms)
• Additional equipment: 10 tart tins with removable bottoms (13 cm diameter)

Preparation:

1. Using an electric mixer, beat the cake mix, egg, and butter thoroughly. Divide the mixture into 10 equal-sized balls. Flatten each ball with the palm of your hand and gently press it into the bottom of each pan.
2. Preheat oven to 180°C.
   
   In a large bowl, beat the cream cheese and pumpkin with an electric mixer until smooth. Add the eggs, vanilla extract, and butter. Add the powdered sugar, cinnamon, and nutmeg and mix well.
   
   Spoon no more than 1/2 cup of the pumpkin mixture into the muffin tins and bake for about 40 minutes. Be careful not to overbake them, as the center should be slightly runny. Let them cool in the tins for 10 minutes before removing them.
   
   Serve with fresh whipped cream and sprinkled with candy pieces.