I looked up an old receipe that I had taken from a website. I've tried it. It may not be seasonal, but it's good and worth holding onto until it's cooler if you don't like pumpkin this time of the year (I could eat it every week and never get tired of it.)
Crust
4
cups finely crushed gingersnaps
1/2
cup unsalted butter, melted
Filling
1
tablespoon grated fresh ginger
1
lb cream cheese, softened
1/2
cup packed light brown sugar
1/2
teaspoon ground cinnamon
1
pinch of grated nutmeg
1
pinch ground allspice
1
pinch ground cloves
1/4
teaspoon salt
3/4
cup pumpkin puree (fresh or canned)
2
large eggs
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.
To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
Set the ginger juice aside and discard the pulp.
In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
Pour the filling into the tart pans and return them to the oven.
Bake for 25 to 30 minutes, or until the center is just firm to the touch.
Cool to room temperature, then chill for up to 2 hours or overnight before serving.
