Ingredients:

* 30 mini phyllo or fillo shells, thawed
* 1 1/2 cups half-and-half
* 3 large eggs
* 1/4 cup granulated sugar
* 1/2 cup brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* dash salt
* 1 1/2 cups pumpkin puree
* 1/2 cup whipping cream

Methods:

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 decorating bag for a fancier look. Keep chilled until ready to serve.