Maple Pumpkin Tart

one 15 ounce can of solid packed pumpkin, not pumpkin pie filling
1/2 cup of maple syrup
1/3 cup of packed light brown sugar
1/4 cup of whipping cream
2 eggs
1 teaspoon of ground cinnamon
1 teaspoon of vanilla
1/2 teaspoon of ground ginger
1/8 teaspoon of ground nutmeg
Maple Crème

Place dough in a 10 inch tart pan with removable bottom , trim excess from edge. Preheat oven to 400ºF.  For filling, combine pumpkin, maple syrup, brown sugar, cream, eggs, cinnamon, vanilla, ginger and nutmeg. In a large bowl, stir until well blended. Pour into pastry shell. Bake for 20 minutes. Reduce the oven temperature to 350ºF. Bake 30 - 35 minutes or until filling is set. Cool completely on wire rack. Prepare Maple Crème serve with tart.

Maple Crème: Beat 1/2 cup of whipping cream in large bowl with electric mixer at high speed until soft peaks form. Add 4 1/2 teaspoons of maple syrup, beat at low speed until blended. Cover with plastic wrap. Refrigerate until chilled.