In a large bowl, whisk together pumpkin, brown sugar, cinnamon, ginger, salt, cloves, and allspice. Add eggs and evaporated milk, whisking until mixture is smooth.
On a lightly floured surface, unroll piecrusts. Roll dough into 2 (12-inch) circles. Using a 3½-inch round cutter, cut dough and press into bottoms and up sides of 12 (3-inch) round tart pans. Spoon pumpkin mixture into dough. Bake until centers are set, 25 to 35 minutes. Let cool completely on wire racks. Cover and refrigerate for at least 4 hours and up to 2 days. Spoon Salted Caramel Mixed Nuts over tarts before serving.
Recipe by Victoria at https://victoriamag.com/2-pumpkin-tarts-with-salted-caramel-nuts-recipe/