Recipes

1. Preheat oven to 375F.
2. In a food processor, pulse the gingersnaps until crumbs are achieved.
3. Measure out 1 ½ cups and place them in a bowl.
4. Add the melted butter and mix well.
5. Press into greased mini tart pans, or on the bottom and sides of a 8” tart or pie pan.
6. Bake for 9-12 minutes.
7. Remove from oven and allow to cool.

For the filling:

1. Meanwhile, in the bowl of a stand mixture, beat the heavy cream until soft peaks form.
2. Add the powdered sugar and continue to beat until stiff peaks form. 
3. Gently fold in the pumpkin spice, pumpkin puree, and maple extract. Spoon into cooled tart shells and serve with a sprinkling of cinnamon or crushed gingersnaps as a garnish.

Serve chilled.