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12 unbaked, mini tart crust shells
2 cups pumpkin purée
3/4 cup maple syrup
1/4 teaspooon ground ginger
1/4 teaspoon clove
1/2 teaspoon ground cinnamon
1 cup cream
Preheat oven to 375°.
Beat the eggs with the pumpkin purée and maple syrup.
Add spices and cream.
Mix well to obtain a homogeneous mixture.
Pour the mixture into the crust shells.
Bake in the center of the over for 15 minutes or until the pumpkin mixture is firm.
Serve hot or cold with a garnish of maple syrup whipped cream.