| • | Butter a shallow 1 1/2-quart baking dish. Heat oven to 325 degree F
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| • | Heat half-and-half over medium heat until it begins to simmer. Remove from heat and set aside.
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| • | In a mixing bowl, beat eggs with the sugars, spices, and salt.
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| • | Stir in pumpkin puree and half-and-half.
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| • | Pour the pumpkin mixture into the prepared baking dish.
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| • | Set dish in a larger shallow baking pan and set on oven rack near center of oven .
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| • | Pour hot water into the larger pan to a depth of about 1 inch.
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| • | Bake for about 45 to 55 minutes.
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| • | Cool then spoon into the mini shells. Refrigerate until almost serving time.
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| • | Whip cream with 1 tbsp of powdered sugar and spoon a dab onto each pumpkin mini tart, or use a decorating bag for a fancier look.
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| • | Keep chilled until ready to serve. Arrange on trays and pass around as a dessert.
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| • | Pumpkin Tartlets are ready. |
