Tart of the Month - Pumpkin Spice Tarts

It's that time of year!  Pumpkin spice is on everyone's mind. 

I was never a huge fan of pumpkin pie - it's a little dense and the texture isn't that appealing to me.  But these pumpkin spice tarts are lightened up with cream cheese, and I love the gingersnap crust.  

Here's what you need for these easy fall treats:

Equipment:
6 small 4 1/2 inch tart tins
Electric (stand) mixer

Ingredients:
20 to 24 gingersnap cookies (4 cups of crumbs)
1/4 cup melted butter

2-inch knob fresh ginger
250g cream cheese, softened
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup canned 100% pure pumpkin purée (not pumpkin pie filling)
1 large egg

Preheat the oven to 325 degrees.  Use a food processor to grind the gingersnaps into find crumbs.

Pour the melted butter over the crumbs and stir to combine.  

Divide the crumb mixture between the six tart tins and pat the crumbs into the bottom and up the sides to make the crust.  If you have tart pans with removable bottoms, that's always easiest, but these regular little tins worked well for me.  

Bake the crusts for 7 minutes.  This will smell amazing.  

Now make the filling.  First grate the ginger over a fine mesh sieve and press it through to extract about a tablespoon of ginger juice.

Add the cream cheese, brown sugar and all the spices and salt to the bowl of a stand mixture and beat at medium speed until creamy.

Add the pumpkin and ginger juice.

With the mixer on, add the egg and mix again until just combined.

Pour the pumpkin mixture into the tart shells and bake for about 30 minutes until the filling is firm.  

Let the tarts cool to room temperature, then refrigerate for at least 2 hours or overnight before serving.  

You can serve as-is or with a dollop of whipped cream....

Or sprinkle some leftover gingersnap crumbs over the top.

Perfect for fall and easier than pie!  These pumpkin spice tarts are a tasty treat.