Pumpkin Gingerbread Tarts

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.

Pumpkin Filling

1 cup pumpkin
1 egg
3 Tbsp. maple syrup
1/8 tsp. cloves
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger

Gingerbread Shell recipe can be found here.

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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s