In small bowl, mix cookie crumbs and butter until evenly moistened. Reserve about 1/4 cup mixture. Press remaining mixture firmly into bottoms of pie cavities. Bake 5-7 minutes or until fragrant. Cool slightly.
For filling, beat pumpkin, cream, eggs, sugar, cinnamon, ginger, nutmeg and salt with electric mixer in large bowl until well combined; pour into pie cavities.
Bake 15 minutes; remove from oven. Sprinkle with reserved cookie crumbs. Bake an additional 8-10 minutes or until filling does not move when pan is jiggled. Cool 20 minutes on cooling grid. Remove tarts from pan. Refrigerate at least 2 hours before serving.