Spiced Pumpkin Tarts

Preheat oven to 400 degrees F. On floured surface, with lightly floured rolling pin, roll one of the 2-Pie Pastry recipes to 1/8-inch-thick oblong. Cut out three 6-inch circles. Tuck each circle into one 4. 5-inch tart pan with removable bottom*. Repeat with remaining disks pastry and 9 more tart pans. Place pans on large cookie sheets; freeze 20 minutes. Line each with parchment; fill with pie weights or dried beans. Bake 12 minutes or until dry. Remove parchment and weights. Bake another 8 to 10 minutes or until just golden. Transfer to wire rack. In 4-quart saucepan, cook pumpkin and ginger on medium-high about 10 minutes or until mixture is dry and pasty, stirring often. Remove from heat. In large bowl, whisk eggs, sugars, pie spice and salt until smooth. Whisk in cream and milk. Pour mixture into pot with pumpkin. Whisk until smooth; ladle into tart shells. Bake 20 minutes or until edges are set but centers are still jiggly. Cool completely on wire rack.