Instructions: Combine cream, milk, sugar and salt in a heavy-bottom saucepan. Bring to a boil over medium-high heat, stirring often, until sugar has dissolved.

Whisk egg yolks in a bowl until they turn lemon-yellow. Slowly whisk about 1 cup of the hot milk mixture into yolks. Then whisk yolk mixture into hot milk mixture. Continue to cook, stirring constantly, until custard thickens enough to coat the back of a spoon. Remove from heat; cool to lukewarm.

Put pumpkin puree in a bowl, and whisk about 1 cup of the warm custard into the pumpkin. Whisk all the pumpkin mixture and the spices into the warm custard. Freeze in an ice-cream maker according to manufacturers directions.

To serve, scoop the ice cream into the pastry shells; top with whipped cream and nuts, if desired.

Yields 8 tarts.

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