Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and wellcombined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	859.98 Kcal (3601 kJ)
Calories from fat	394.36 Kcal
		% Daily Value*
Total Fat	43.82g	67%
Cholesterol	139.23mg	46%
Sodium	870.62mg	36%
Potassium	530.74mg	11%
Total Carbs	107.48g	36%
Sugars	38.73g	155%
Dietary Fiber	2.48g	10%
Protein	12.29g	25%
Vitamin C	0.3mg	0%
Vitamin A	0.1mg	5%
Iron	7.5mg	42%
Calcium	171.6mg	17%

Amount Per 100 g
Calories	360.27 Kcal (1508 kJ)
Calories from fat	165.21 Kcal
		% Daily Value*
Total Fat	18.36g	67%
Cholesterol	58.32mg	46%
Sodium	364.72mg	36%
Potassium	222.34mg	11%
Total Carbs	45.03g	36%
Sugars	16.22g	155%
Dietary Fiber	1.04g	10%
Protein	5.15g	25%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	5%
Iron	3.1mg	42%
Calcium	71.9mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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