Rum Pumpkin Tartlets with Gingersnap Crust and Maple Whipped Cream

• 3 cups gingersnap cookie crumbs (pulverize cookies in a food processor)
• 4 tablespoons sugar
• 3/4 cup butter, melted

• 3/4 cup granulated sugar
• 2 teaspoons Bella Cucina Fall Spice Mix
• 2 large eggs
• 1 can (15 oz.) 100% Pure Pumpkin
• 1 can (12 fl. oz.) Evaporated Milk
• 1 shot dark or spiced rum or 1 teaspoon rum flavoring

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon maple flavor

Instructions

1. Preheat oven to 350°F.
2. In a large bowl whisk together the gingersnap crumbs with the sugar. Pour the melted butter into the mixer and stir till well blended. Divide the crumbs out between 12 tartlet pans. Press the crumbs into the bottom and sides evenly.
3. For the filling: In a large bowl whisk together the sugar, cinnamon, salt, ginger and cloves. In a separate bowl mix the eggs, pumpkin, evaporated milk and rum. Pour the dry ingredients into the liquid and continue mixing until homogeneous.
4. Fill prepared tartlet pans with pumpkin mixture, approximately 1/3 cup each. Place tartlets on a rimmed baking sheet and bake for 30 minutes or until the filling is set. Do not overbake. Let cool completely before removing from tart pan.
5. For whipping cream: Add cream, sugar and maple flavoring to a very cold mixing bowl. Mix on high speed until stiff peaks start to form, about 2 minutes. When tarts are cooled, top with a dollop of whipped cream.