Preheat your oven to 350°F (175°C). Arrange pre-made tart shells in a tartlet pan or create your own by rolling out dough and pressing it into molds, pricking the bottoms. Blind bake for 15-20 minutes until golden brown and let cool.

In a medium saucepan, combine 1 cup of granulated sugar with 1/4 cup of water over medium heat. Stir gently until sugar dissolves and simmers. Cook without stirring until it turns deep amber color, about 7-10 minutes. Add 1/2 cup of heavy cream, stirring continuously until smooth, then remove from heat.

Combine 1 cup of pumpkin puree, 1 teaspoon of pumpkin spice, and a pinch of salt in a large mixing bowl. Fold in cooled caramel sauce until evenly blended.

Pour the pumpkin caramel filling into cooled tart shells, filling just below the rim. Smooth the tops with a spatula.

Chill filled tarts in the refrigerator for at least 2 hours or until firm and glossy.

Before serving, remove from the fridge, drizzle with extra caramel, and garnish with a sprinkle of pumpkin spice if desired.