Mini Pumpkin Tarts with Graham Crust

Instructions:

1. Stir together the graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
2. Spoon roughly 1 tablespoon of the mixture into each muffin cup and press the crumbs firmly into the bottom and slightly up the sides using a small glass or thumb.
3. Optional: Bake the crusts at 350°F (175°C) for 5 minutes to ensure a crisp base.
4. In a large bowl, beat the pumpkin purée and brown sugar until smooth.
5. Add the eggs one at a time, then stir in the heavy cream until the batter is velvety and lump-free.
6. Stir in the cinnamon, ginger, cloves, and salt until the color is uniform.
7. Pour the pumpkin mixture into the prepared crusts, filling them about 3/4 of the way to the top.
8. Bake at 350°F (175°C) for 20–25 minutes until the edges are set but the center has a slight jiggle.
9. Allow the tarts to cool completely in the pan.
10. Beat softened cream cheese and butter until fluffy; gradually add powdered sugar, vanilla, and milk until the icing is pipeable.
11. Pipe a swirl of icing onto each cooled tart and garnish with a pinch of nutmeg or a pecan half.