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1
Spray 2 (24 count) mini muffin trays with nonstick cooking spray.
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2
Soften the gelatin in a small bowl by combining it with the cold water, stirring with a fork.
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3
Set aside.
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4
Heat the cream in a small pot over low heat until hot but not simmering.
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5
Remove it from the heat and whisk in the softened gelatin.
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6
Set aside and let cool to room temperature.
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7
In the bowl of a standing mixer, add the cream cheese and beat until smooth.
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8
Add the brown sugar, 2 teaspoons of the pumpkin pie spice, salt, and vanilla.
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9
Scrape down the sides of the bowl with a rubber spatula.
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10
Add the sour cream, maple syrup and pumpkin pie filling.
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11
Mix until well blended.
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12
Slowly drizzle in the heavy cream and gelatin mixture.
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13
Evenly divide the pumpkin filling among the 2 muffin tins, about 1 1/2 tablespoons per muffin.
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14
Once all of the cups are filled put a ginger snap cookie onto the pumpkin filling in each tin.
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15
Cover with plastic wrap and refrigerate until set, about 2 hours.
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16
To remove, put some hot water in a sheet tray.
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17
Put the muffin tins in the hot water for 30 seconds.
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18
Arrange a clean sheet pan on top of the muffin tin and invert.
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19
Carefully lift the muffin tray up to release the tarts.
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20
Arrange them on a serving platter.
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21
In a chilled bowl add the cream, powdered sugar, and remaining 1/2 teaspoon of the pumpkin pie spice.
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22
Beat with a hand mixer until stiff peaks form.
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23
Put a teaspoon dollop of whipped cream on top of each tart before serving.
