Pumpkin Tarts

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1 (8-ounce) package tofutti cream cheese, at room temperature
2 cups canned pumpkin
1 cup sugar
2 eggs, beaten
1 cup non-dairy creamer
¼ cup margarine, melted
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon ginger
12 pre-made tart shells

Preheat oven to 350 degrees. Place tart shells on a cookie sheet. Beat tofutti cream cheese until whipped. Beat in pumpkin and sugar. Add the eggs, creamer and margarine and continue beating until well combined. Stir in vanilla, cinnamon and ginger. Pour filling into tart shells and bake for about 50 minutes. Remove from cookie sheet to wire rack to cool.

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