Pumpkin Cheese Tarts with Gingersnap Crust
| Yield: | 1 Servings |
| Categories: |
| CRUST | ||
| 4 | c | Finely chopped gingersnaps; (about 60) |
| 6 | tb | Unsalted butter; melted |
| FILLING | ||
| 1 | tb | Grated fresh ginger |
| 1 | lb | Cream cheese; softened |
| 1/2 | c | Light brown sugar; firmly packed |
| 1/2 | ts | Cinnamon |
| 1 | pn | Nutmeg |
| 1 | pn | Allspice |
| 1 | pn | Ground cloves |
| 1/4 | ts | Salt |
| 3/4 | c | Pureed pumpkin |
| 2 | lg | Eggs |
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