Butter Rum Pumpkin Pie Tarts

Crust:                

1 packet IP Crispy Cereal, crushed
1 packet IP Maple Oatmeal
1 egg white
1/8 tsp salt
1 oz. water

Preheat oven to 350°F. Lightly spray silicone or paper muffin liners with olive oil. Mix crust ingredients in bowl. Moisten fingertips and form 2+ tsp dough balls. Press balls into liners, forming little cups. Bake 5-10 minutes or just until brown. 

Filling:

1 packet IP Vanilla Pudding, with 4 oz. water
1 dropper of LorAnn's Butter Rum flavoring
2 tsp pumpkin pie spice
1/8 tsp salt
1 egg

Mix all ingredients in bowl until smooth. Pour into shells and return to oven. Bake 15 minutes or until they stop jiggling and brown slightly on the top. Chill in refrigerator for at least 1 hour. Top with Walden Farms Marshmallow Cream if desired.