Preheat your oven to 350°F (175°C). If making your own tart shells, roll out gluten-free pastry dough and fit it into tartlet pans. Prick the base with a fork. Blind bake for 15-20 minutes until golden brown. Cool completely.

In a medium saucepan over low heat, combine 1 cup of caramel sauce and 1/2 cup of heavy cream. Stir continuously until well combined and warm, about 5 minutes. Remove from heat and cool slightly to thicken.

In a large mixing bowl, combine 1 cup of pumpkin puree and 2 teaspoons of pumpkin spice blend. Whisk until smooth. Pour into each tart shell, filling just below the rim.

Drizzle the cooled caramel layer over each tart, ensuring an even distribution over the pumpkin filling.

Let the tarts cool at room temperature for about 30 minutes. Then transfer to the refrigerator to chill for at least 1 hour.

Carefully remove the tarts from their pans. Drizzle with extra caramel if desired. Serve slightly chilled.