Makes 9 tartlets
1 package puff pastry sheets
8 ounces cream cheese, softened
1 cup pureed pumpkin
1/2 cup dark brown sugar
2 large eggs, room temperature
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch powdered ginger
1/2 teaspoon vanilla
1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla
Take the puff pastry out of the freezer. Preheat oven to 350. Grease 9 wells of a cupcake pan.
Mix together the cream cheese, pumpkin and brown sugar. Add the eggs and beat well. Add the cinnamon, nutmeg, cloves, ginger and 1/2 teaspoon vanilla and beat well to mix.
Roll out the puff pastry to 12 inches x 12 inches. Cut into nine equal pieces. Roll each piece again if you feel like it. Place each piece into a cupcake well with little ends sticking up. Fill with the pumpkin mixture. Bake for 25 minutes.
When cool enough to handle, use a knife to help you pop them out. I found it helpful to move them in a circle first, then pop them out. Cool on a rack.
Beat the heavy cream, adding the sugar and vanilla when it begins to hold a shape. When the tartlets are cool, pipe the whipped cream on top of each one, much as you would a cupcake.