Preheat oven to 190ºC.
Beat the eggs with the pumpkin purée and maple syrup.
Add spices and cream. Mix well to obtain a homogenous mixture. Pour the mixture into the crust shells.
Bake in the centre 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.
- 12 unbaked, mini tart crust shells
- 2 eggs
- 450g pumpkin purée
- 255g maple syrup
- ¼ tsp ground ginger
- ¼ tsp clove
- ½ tsp ground cinnamon
- 240ml cream