Roast the pumpkin: You may make this a day in advance if you want. Preheat your oven to 370 degrees F. Wash the pumpkin and dry it. Cut it in half, and place on a baking sheet lined with aluminium paper. Bake it for 1 1/2 hours. Remove and allow to cool.
Preheat the oven to 350 degrees F.
Remove the tart shells from the freezer and place on a baking sheet.
In a large mixing bowl, place the sugar, maple syrup, flour, vanilla extract. Mix to combine.
Beat in the eggs until well incorporated and then add the evaporated milk.
Fill the tart shells 3/4 full, make sure not to overfill, they will bubble up in the oven.
Bake for 27-30 minutes, until the shells are a nice golden brown.
Once the pumpkin is cools scoop out the pumpkin and place in a food processor to a smooth consistency. Reserve 1/4 cup for the whipped cream.
To make the pumpkin spiced whipped cream: In a medium mixing bowl place your whipping cream with the sugar. Using a hand mixer, whip until thick and soft peaks form. Fold in the spices, and pumpkin purée.
Serve with a spoonful of whipped cream on each sugar tart. Grate more nutmeg on top.
If you are bringing these to a party, use a cinnamon stick as a display by placing it seam side up and write the description on a small piece of paper, then stick it in the seam.Use the left over whipped cream over espresso. You get a pumpkin spiced latte!