1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. all-purpose flour
1/4 c. packed brown sugar
1/8 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
2 well-beaten eggs
3/4 c. canned pumpkin
1/4 tsp. rum extract
1/2 c. frozen whipped dessert topping, thawed
Coarsely chopped pecans

In mixing bowl blend together butter and cream cheese; stir in flour. Cover and chill 1 hour.

On lightly floured surface roll dough to 1/16-inch thickness. Cut into 2 1/2 to 2 3/4-inch rounds with cookie cutter. Pat rounds into 1 3/4-inch muffin pans.

Bake in 400 degree oven 10 minutes or until golden. Cool in pans.

In saucepan combine brown sugar, salt, cinnamon, nutmeg, and allspice. Stir in eggs, pumpkin, and rum extract. Cook and stir over low heat for 2-3 minutes or until thickened.

Remove from heat, cover; chill thoroughly. Fold in whipped dessert topping. Pipe or spoon 2-3 teaspoons pumpkin mixture into each tart shell. Garnish with chopped pecans. Chill well.