Pumpkin Tartlets

Butter a shallow 1 1/2-quart baking dish. Heat oven to 325°.

Heat half-and-half over medium heat until it begins to simmer. Remove from heat and set aside.

In a mixing bowl, beat eggs with the sugars, spices, and salt. Stir in pumpkin puree and half-and-half.

Pour the pumpkin mixture into the prepared baking dish. Set dish in a larger shallow baking pan and set on oven rack near center of oven. Pour hot water into the larger pan to a depth of about 1 inch. Bake for about 45 to 55 minutes, or until custard is set and a knife inserted near the center comes out clean. Cool then spoon into the mini shells. Refrigerate until almost serving time.

Whip cream with 1 tablespoon of powdered sugar and spoon a dab onto each pumpkin mini tart, or use a deorating bag for a fancier look. Keep chilled until ready to serve. Arrange on trays and pass around as a dessert.

Makes about 30 mini pumpkin tarts.

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