Preheat your oven to 350°F (175°C). Place store-bought tart shells on a baking sheet or roll out dough for homemade shells, then blind bake for 10-15 minutes until lightly golden.

In a large mixing bowl, combine 1 cup of pumpkin puree, ½ cup of caramel sauce, ½ cup of heavy cream, 1 teaspoon of pumpkin spice, and ½ cup of brown sugar. Whisk until smooth and homogenous, about 2-3 minutes.

Pour the prepared pumpkin filling into each cooled tart shell, filling to about ¾ full and ensuring even distribution.

Bake the filled tarts for 25-30 minutes, monitoring tops to prevent over-browning. You want the edges set with slightly jiggly centers.

Let the tarts cool at room temperature for at least 30 minutes to allow the filling to set.

Chill the tarts in the refrigerator for an hour before serving. Drizzle with extra caramel sauce for presentation.