Pumpkin Pie Tartlets

Makes 9 tartlets

butter

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 cloves

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.