Cream the butter, sugar together until light and fluffy (approximately 3-4 minutes)

Add the molasses, egg, and vanilla and blend until combined.

In a large bowl, whisk together the flour, ginger, allspice, ground cloves, ground cinnamon, baking soda, and salt.

Add half of the flour mixture to the butter and sugar mixture and blend, scraping down the sides of the bowl, as needed.

Add the remaining flour mixture and blend until a soft dough forms.

Preheat oven to 350-degrees Fahrenheit.

When ready to bake, unwrap the chilled dough.

Lightly flour a work surface and roll the gingerbread dough to an even ¼" thickness.

Use 4" round cutters to cut the dough into circles, rerolling the remaining dough to make additional tart crusts as needed.

Gently press the cut gingerbread rounds evenly in and up the sides of muffin tins that have been liberally sprayed with baking spray.

Finely chop 3 cups of pecans and set aside.

In a large bowl, whisk together 3 eggs, salt, granulated sugar, brown sugar, corn syrup, maple syrup, softened butter, ground ginger, maple extract, and vanilla extract.

Add the chopped pecans and stir well to combine.

Bake the tarts in a preheated 350-degree Fahrenheit oven for 40-45 minutes or until the pecan pie filling is still only slightly jiggly and puffed in the center. *Note - the filling will drop slightly as the tarts cool.

Remove the pan from the oven and cool the tarts entirely on a wire rack before serving.

To release the tarts from the pan, run a butter knife around each muffin well and gently lift the tarts from the tin.

Place each tart into a paper cupcake liner (if desired) and decorate however you see fit. I used mini bows to make them extra festive.