Instructions: Combine light brown sugar, salt, pumpkin pie spice, eggs and pumpkin in a saucepan. Mix well and cook over low heat, stirring constantly until it thickens. Remove from heat. Cover and chill. Beat whipping cream until thick and fluffy. Pack mixture into a large pastry bag and pipe into chocolate tartlet shells (Recipe below). Garnish with whipped cream and miniature chocolate chips.

Serve chilled. Recipe fills about 4 dozen shells.

Chocolate Tartlets
8 oz. semi-sweet baking chocolate
2 Tablespoons shortening

In a saucepan heat chocolate and shortening according to chocolate package instructions. Place small paper liners in a miniature cup cake pans. Spoon about 2 teaspoons of chocolate mixture into each cup; spread evenly with a spoon or spatula over the bottom and up sides of cups. Freeze until firm, about 2 hours.

Makes 4 dozen chocolate tartlets.

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