Pomegranate Syrup* - the night before, make the syrup. I also have a Pomegranate Sauce Recipe

Wash pomegranate. Quarter it, peel off the rind, and pull the fruit apart into pieces. Carefully pull out the red seeds. Wrap a handful of seeds in cheesecloth and press hard to release all juice into a bowl. Discard spent seeds. Repeat process until all juice has been extracted from remaining seeds. Alternately, process seeds in a blender. Pour this liquid into a clear container and refrigerate for up to 8 hours. Sediment will settle to the bottom. Into a saucepan, ladle clear liquid and add sugar and lemon juice. Heat until the sugar dissolves, then cook until syrup reduces and thickens a little -- about 5 minutes. Pour into a container, cover, and refrigerate. Yields about 1-1/2 to 2 cups.

*NOTE: If you don't want to make your own, purchase Grenadine which is a light pomegranate syrup. To thicken, over medium heat, boil 2 cups, with 1 tablespoon lemon juice, until syrup reduces and thickens a little -- about 5 minutes. Watch carefully so it doesn't burn.

Sift together the flour and cocoa and set aside. Cream together in a mix the butter and sugar until soft. Add the eggs one at a time scraping the bowl after each addition. Add the flour and cocoa and mix on medium until the dough comes together.

Prepare four 3 inch tart shells with non-stick spray. Roll out the dough to 1/4 inch thick and line a three-inch tart shell with the dough. Set aside while preparing filling.

In a mixer with the paddle attachment beat the cream cheese and sugar on high until light and fluffy. Add the eggs one at a time scraping down the bowl with each addition. Add the pumpkin puree, cinnamon and allspice, mix until completely incorporated. Top each tart with 1-tablespoon pomegranate seeds. And drizzle with pomegranate syrup and bake at 250 degrees for 30 minute until set. Top with Crème Fraiche or sour cream and decorate the plate with extra seeds.