12 muffin cup liners
14 ginger snaps8 ounces cream cheese, at room temperature 3/4 cup very firmly packed light brown sugar 1 cup solid-pack pumpkin purée (not seasoned pumpkin pie filling) 1-1/4 teaspoons ground cinnamon 1/2teaspoon ground ginger 1/4 teaspoon table salt 1 large egg yolk 1 large egg 3/4 teaspoon pure vanilla extract 1 tablespoon finely chopped crystallized ginger brown sugar whipped cream for garnish (recipe follows) Line a 12-cup muffin tin with paper liners; press a ginger snap into the bottom of each cup; set aside. Crush the remaining 2 cookies for garnish; set aside. Position a rack in the center of the oven and heat the oven to 325°F.
In a food processor fitted with the metal blade, process the cream cheese and brown sugar until smooth and lump-free, about 20 seconds. Add the pumpkin, cinnamon, ginger, and salt and process until well blended, about 20 to 30 seconds more. Add the egg yolk, egg, and vanilla and pulse process until just incorporated. Sprinkle the chopped crystallized ginger over the batter and pulse twice just to combine.
Use a portion scoop to fill the muffin cups to 3/4. Bake the tartlets until the filling just barely jiggles when the tart pan is nudged, 10-14 minutes. Transfer the tartlets to a rack and let cool completely. Refrigerate the tartlets in the pan until chilled and firm, about 2 hours. Garnish with whipped cream and sprinkle with ginger snap crumbs.
brown sugar whipped cream1 ½ cups heavy cream 1/3 cup packed brown sugar 1 teaspoon freshly grated ginger 1/8 teaspoon salt 2 teaspoons brandy or gingerbread liqueur (optional) or 1 teaspoon vanilla extract
In mixing bowl, combine cream, sugar, ginger and salt. Let stand 15 minutes. Add brandy or liqueur; beat to soft peaks.