PUMPKIN TARTLETS

PUMPKIN TARTLETS image

Yield 48 tartlets

Number Of Ingredients 13

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8 ounces cream cheese, room temp
1/4 cup sour cream
1-15 ounce can pumpkin
3/4 cup brown sugar
1/4 cup maple syrup
1 package of powdered gelatin, soften
1/2 cup heavy cream
21/2 teaspoon pumpkin pie spice, divided use
1/4 teaspoon salt
2 teaspoon vanilla extract
1 box ginger snap cookies
1 cup of heavy cream
3 tablespoon powdered sugar

Steps:

Spray 2 - 24 count mini muffin trays with non-stick cooking spray. Soften gelatin by combining it with 2 tablespoon cold water, mix together with a fork and set aside. Heat cream until just before a simmer. Remove from heat and whisk in soften gelatin. Set aside and let cool to room temp. In a standing mix beat cream cheese until smooth. Add brown sugar, 2 teaspoons pumpkin pie spice, salt, and vanilla. Scrap down the side of the bowl with a rubber spatula. Add sour cream, maple syrup and pumpkin pie filling. Mix until well blended. Slow drizzle in heavy cream. Evenly divide the pumpkin filling among the 2 muffin tins, about 11/2 tablespoons per tin. Once all the cups are filled place a ginger snap cookie onto pumpkin filling in each tin. Cover with plastic wrap and refrigerator for 2 hours or until set. To remove place some hot water in a sheet tray. Place the muffin tins in the hot water for 30 seconds. Place a clean sheet on top of the muffin and invert. Carefully lift the muffin tray up to release the tarts. Place on serving platter with a small dollop of whipped cream In a chilled bowl combine cream, powdered sugar and remaining 1/2 teaspoon pumpkin pie spice. Mix with a hand mixer until stiff peaks. Put a teaspoon dollop of whipped cream on top of each tart before serving.