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.