INGREDIENTS
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6 3-inch unbaked, mini tart crust shells
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1 egg
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1 cup pumpkin purée
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1/3 cup maple syrup
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1/8 teaspoon ground ginger
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1/8 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1/2 teaspoon ground cinnamon
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1/2 cup whipping cream
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Maple syrup to taste