Line 8 four-inch tart pans with pie crust and set aside.

In a small bowl, combine sugar, cinnamon, salt, ginger, and cloves and mix well.

In a large mixing bowl, beat eggs with an electric mixer for about 3 minutes or until pale. Add pumpkin puree and spice mixture and mix well. Add yoghurt and mix until well combined.

Divide batter among tart pans. Place tarts on a baking sheet and bake tarts at 425°F for 15 minutes, then lower temperature to 350°F and continue baking for 40 to 45 minutes, until tarts are set in middle. Transfer to a wire rack and cool completely.

On top of each tart, create a spider web with white icing piped through a tube or pastry bag. For the spider, place a black jelly bean near the center of each web and draw on legs using the black icing. Use the white icing to create eyes on the spider.

Makes 8 servings.

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