Preheat your oven to 375°F (190°C). Roll out your tart dough and carefully press it into tart pans or muffin tins. Prick the base with a fork to prevent bubbling. Line each shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes or until golden brown, then remove the weights and set aside to cool.

In a medium bowl, whisk together the pumpkin puree, heavy cream, sugar, and pumpkin spice until smooth and creamy. Make sure there are no lumps to ensure a silky texture for your filling.

Once the tart shells are cooled, carefully pour the pumpkin filling into each shell, filling it to just below the rim. Use a spatula to spread the mixture evenly.

Bake the filled tarts in the preheated oven at 375°F (190°C) for 25-30 minutes. The filling should be set but slightly jiggly in the center.

Allow the tarts to cool completely on a wire rack at room temperature for about 30 minutes. Transfer the tarts to the refrigerator to chill for at least 1 hour.

Drizzle the cooled tarts with extra caramel just before serving. Enjoy your Pumpkin Spice Caramel Tarts chilled or at room temperature.