Like mini-pumpkin pies, these charming desserts have a creamy pumpkin filling fragrant with autumn spices in a simple flaky crust.
Tightly wrap unpeeled gingerroot and refrigerate it for up to three weeks, or freeze it for up to six months. Just grate the frozen gingerroot and return it to the freezer.
Use the remaining pumpkin in quick breads, muffins or pancakes.
Topped with small dollops of whipped cream, these tassies are spectacular for dessert buffets.
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