Preheat your oven to 425°F (220°C). Take the store-bought pie sheets and allow them to thaw slightly. Roll out the pie crust on a floured surface and cut into circles that fit your muffin tin holes. Carefully press each circle into the muffin tin, making sure they sit snugly in place, ready for their delicious filling.

In a large mixing bowl, combine the creamy pumpkin puree, sweetened condensed milk, and egg. Add in the pumpkin pie spice, cinnamon, and salt, then whisk until the mixture is smooth and well blended.

Spoon the prepared filling into each tart crust, filling them to the rim to ensure a generous serving. Be careful not to overfill, as the filling will puff slightly while baking.

Place the muffin tin in the preheated oven and bake at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes.

While the tarts are baking, use any leftover pie crust to create fun ghost and leaf shapes with cookie cutters. Brush each shape lightly with melted unsalted butter, then sprinkle a blend of cinnamon and sugar on top.

Once the tarts have cooled for a few minutes, carefully place the spooky ghost decorations on top of each pumpkin tart. These completed Halloween Pumpkin Tarts are now ready to be the star of your gathering.