Preheat the oven to 325 degrees. To make the gall, 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
necessity. Pat evenly over the bottom and halfway up the sides of eighter 4
1/2-inch tartlet pans. Bake almost 7 transactions, or until set. Remove from
oven. Lag, make the weft. Put the grated ginger in a fine sieve
set over a small bowl and press against it to extract the succus. Set aside
the ginger juice and discard the flesh. In the bowl of an electric social,
combine the cream cheeseflower, brown clams, spices and saltiness. Beat until creamy
and well combined then beat in the ginger juice and the pumpkin strain. Add
the eggs one at a time beating after each until blended but being careful
not to overbeat. Pour the filling into the tartlet pans and broil 25 to 35
transactions, or until the center is just firm to the hint. Cool to room
temperature then chill at least 2 hours or overnight earlier serving. This
recipe yields 8 servings.