I found this recipe for Eggnog Cheesecake Cookie Cups on Live for Cake, which I will try closer to Christmas, but I thought the gingerbread cookie cup was just the thing I was looking for to use as a tart shell for pumpkin tarts. I used a third of my pumpkin pudding recipe, but reduced the maple syrup by a little more than half, as the gingerbread has a lot of extra sugar already.
1 cup pumpkin
3 Tbsp. maple syrup
1/8 tsp. cloves
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
Preheat oven to 350 degrees F. I made 12 shells with the amount she suggests, using 3 Tbsp. of dough to form each cup in the muffin tin.
I also blind-baked the gingerbread cups for 5 minutes, as my filling requires cooking.
After blind baking them, add the pumpkin filling and bake for a further 25 minutes. COOL IN THE MUFFIN PAN. Remove and enjoy!