Directions

• Line 24 mini cupcake pans with paper liners.
• Combine the gingersnap cookies and the melted butter.
• Divide the mixture among the 24 cupcake liners and press firmly on the bottom of each.
• Melt the white chocolate with the sweetened condensed milk and pumpkin pie spice until smooth over low heat.
• Fill the crusts with the mixture & top with a pecan.
• Let cool in pans. Store in refrigerator.