Instructions

For the Crust:

1. Preheat oven to 350°F.
2. Line a 12 cup muffin tin with muffin tin liners.
3. Combine ginger snap crumbs with sugar, salt and melted butter.
4. Divide crumb mixture evenly amongst 12 muffin tins (approx. 2 tbsp per cup).
5. Press down firmly and bake to set, approximately 5 - 7 minutes.
6. Remove from the oven and let cool completely before adding the filling.

For the Filling:

1. Combine cream cheese and butter and beat until smooth and creamy.
2. Add the icing sugar and continue beating for another 2 minutes.
3. Add the pumpkin purée, spices, vanilla and molasses and beat until combined and no more lumps appear.
4. Once crust has cooled, fill the tins evenly with the pumpkin mixture.
5. Chill in the fridge for at least 12 hours to set. Keep chilled until ready to serve.

To Serve:

1. Prepare the whipped cream by mixing the whipping cream with the maple syrup until soft peaks appear when beaters are lifted.
2. Remove muffin tin liners from pies and arrange on individual plates or on a platter.
3. Spoon a dollop of whipped cream onto each pie.
4. Garnish with maple flakes, pumpkin pie spice, or cinammon, or drizzle some maple syrup on top (optional).
5. Enjoy!