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   Pumpkin and Maple Syrup Mini Tarts

6 unbaked, mini tart crust shells (each 3 in. wide)
1 egg
1 cup pumpkin purèe
1/3 cup maple syrup
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 cup whipping cream
Maple syrup to taste

Preheat oven to 375 degrees F. In bowl, beat egg with pumpkin purèe and maple syrup. Add spices and cream. Mix well to obtain a consistent mixture. Pour mixture into crust shells. Bake in center of oven for 15 minutes or until pumpkin mixture is firm. Whip cream with a splash of maple syrup (to taste) until stiff. Serve tarts hot or cold with a garnish of whipped cream, and sprinkle with maple sugar. Makes 6 mini tarts.

 


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